肉制品中酸性红和诱惑红含量测定盲样考核探究

Validation of the Determination Ability of Acid Red and Alluring Red in Meat Products

目的:通过参加实验室认可CNAS现场评审考核肉制品中酸性红和诱惑红的测定,证实并提高实验室的着色剂测定能力。方法:参照《食品安全国家标准食品中合成着色剂的测定》(GB 5009.35—2023),优化了提取方法和色谱条件,采用外标法定量。结果:肉制品中酸性红和诱惑红的测定结果分别为1.92 mg·kg^(-1)、5.37 mg·kg^(-1),盲样真值分别为2.07 mg·kg^(-1)、5.35 mg·kg^(-1)。结论:盲样考核结果满意,本实验室具备一定的着色剂检测能力。

Objective:To confirm and improve the ability of the laboratory to determine the acid red and alluring red in meat products by participating in CNAS field assessment.Method:According to the GB 5009.35-2023,the extraction method and chromatographic conditions were optimized,and external standard method was used for quantification.Result:The determination results of acid red and alluring red in meat products were1.92 mg·kg^(-1) and 5.37 mg·kg^(-1),the true values of blind samples were 2.07 mg·kg^(-1) and 5.35 mg·kg^(-1),respectively.Conclusion:The result of blind sample examination is satisfactory,and the laboratory has certain capabilities in detecting colorants.