浅谈样品的初级制备和保存方法  

Discussion on the Methods of Sample＇s Primary Preparation and Preservation

作　　者：王静[1] 罗瑞峰[1] 向晓黎[1] 罗志根[1] WANG Jing LUO Rui feng XIANG Xiao-li LUO Zhi-geng(Food Quality Supervision and Testing Center of Ministry of Agriculture, Xinjiang A cademy of Agricultural Reclamation Science, Shihezi 832000, Xinjian)

机构地区：[1]新疆农垦科学院、农业部食品质量监督检验测试中心,新疆石河子832000

出　　处：《绿洲农业科学与工程》2016年第4期46-49,共4页Oasis Agriculture Science and Engineering

摘　　要：样品的制备和保存是确保检测活动有效性的关键因素，规范实验室各类样品的制备和保存方法，防止或减缓样品中待测组分的性质和含量的变化，并且满足检测室检验工作对样品的要求，是实验室检测质量控制的重要内容。本文根据不同性质的样品、不同待测组分性质的样品进行了整理和分析，为样品的制备和存储提供良好的方法。Sample＇s preservation and preparation work is the key factor to ensure the effectiveness of the tests. Thus in order to extend the sample＇s preservation period, and reach the test requirement for sample room, it is vital to regulate the sample process procedure. Therefore, due to the characteristic and ingredient differences, this paper provided a variety of classification and analy- sis, while it also suggested available methods for preservation and preparation works.

关 键 词：样品初级制备 分类管理 保存 

分 类 号：TS974.1[轻工技术与工程]