碱水解法测定乳粉中脂肪能力验证的分析与研究

Analysis and Research on the Validation of Fat Content in Dairy Products by Alkaline Hydrolysis Method

实验室间能力比对是实验室外部质量控制的有效形式,参加能力验证,不仅可以提升检测机构技术检测水平和检测技术人员的操作技能,还可以了解实验室自身的不足与差距,进而采取相应的纠正和改进措施。每年有资质的检测机构都必须参加相应的能力验证。通过能力验证对于每个检测机构都有着十分重要的意义。文章总结概括了用碱水解法测定乳粉中脂肪,顺利通过食品检测能力验证所需要注意的考核前准备和实验操作中的关键步骤,为碱水解法测定乳粉中脂肪能力验证工作提供参考。

Inter laboratory capability comparison is an effective form of external quality control in laboratories.Participating in capability verification can not only improve the technical testing level of testing institutions and the operational skills of testing technicians,but also understand the shortcomings and gaps of the laboratory itself,and take corresponding corrective and improvement measures.Every year,qualified testing institutions must participate in the corresponding capability verification.The ability verification is of great significance for every testing institution.This article summarizes and summarizes the key steps in preparation and experimental operation that need to be paid attention to when using the alkaline hydrolysis method to determine fat in milk powder and successfully passing the food testing ability verification.This provides a reference for the alkaline hydrolysis method to determine fat in milk powder.