橙汁饮料中山梨酸稳定性与均匀性研究

Study on Stability and Uniformity of Sorbic Acid in Orange Juice Drink

目的:本文通过介绍橙汁饮料中山梨酸检测能力验证的实施方案,制备4个不同浓度水平样品,并从中随机抽取10份样品用于均匀性检验,以及稳定性试验。方法:通过单因子方差分析样品的均匀性,结合均匀性试验所测结果作为参比数据,用t检验法进行稳定性试验。结果:4个不同浓度的样品在各自的样品内以及样品间都没有明显的差异,样品的均匀性合格,样品在18 d内稳定性良好。结论:通过本文介绍的橙汁饮料中的山梨酸制备方式,所制得4个浓度水平样品均匀性、稳定性均良好,可用于能力验证使用,并可指导各机构进行盲样制作。

Objective:This article introduces the implementation plan for the validation of sorbic acid detection ability in orange juice beverages,prepares 4 samples with different concentration levels,and randomly selects 10 samples from them for uniformity testing and stability testing.Method:Based on the single factor variance statistical analysis of sample uniformity,combined with the results obtained from the uniformity test as reference data,stability tests were conducted using the t-test method.Result:There were no significant differences between the four samples of different concentrations within or between their respective samples.The uniformity of the samples was qualified,and the stability of the samples was good within 18 days.Conclusion:Through the preparation method of sorbic acid in orange juice drinks introduced by myself,the four concentration levels of samples obtained have good uniformity and stability,and can be used for capacity verification,and can guide various institutions in blind sample production.