食品中牛、羊、猪、马源性成分检测能力验证结果与分析  

Validation Results and Analysis of the Detection of Bovine,Ovine,Pig and Horse Ingredients in Food

作　　者：苏妙贞 杨丹婷 丁清龙 周露 SU Miaozhen;YANG Danting;DING Qinglong;ZHOU Lu(Guangdong Institute of Food Inspection,Guangzhou 510435,China)

机构地区：[1]广东省食品检验所,广东广州510435

出　　处：《现代食品》2023年第5期136-139,共4页Modern Food

基　　金：国家市场监督管理总局科技计划项目“基于微流控芯片技术的食品中动物源性成分非靶向快速筛查检测平台构建及应用”(2019MK057)。

摘　　要：目的:通过参加外部组织的能力验证,提高实验人员的专业水平,提升实验室对食品中牛、羊、猪、马源性成分检测的准确性,增强实验室综合竞争力。方法:对两个样品使用SN/T 2051—2008进行牛、羊源性成分检测;SN/T 3730.5—2013进行马源性成分检测;SN/T 3730.8—2013进行猪源性成分检测,并用BJS 201904对猪源性成分检测结果再确认。实验设置阳性对照、阴性对照、试剂空白对照及提取空白对照进行质量控制。结果:样品22-K950检出羊源性成分,未检出牛、猪、马成分;样品22-W704检出牛、羊、猪源性成分,未检出马源性成分。结论:本次能力验证结果为满意,证明本实验室有能力进行动物源性成分的检测。Objective:To improve the professionalism of experimental personnel,improve the accuracy of laboratory detection of bovine,ovine,pig and horse ingredients in food and enhance the comprehensive competitiveness of laboratory,by participating in the ability verification of external organizations.Method:For two samples,SN/T 2051—2008 was used for the detection of bovine and ovine ingredients,SN/T 3730.5—2013 was used for the detection of horse ingredient,SN/T 3730.8—2013 was used for the detection of pig ingredient and BJS 201904 was used for reconfirming the results of detection of pig ingredient.Positive control,negative control,reagent blank control and extraction blank control were set up for quality control.Result:Ovine ingredient was detected and bovine,pig and horse ingredients were not detected in sample 22-K950;bovine,ovine,pig ingredients were detected and horse ingredient was not detected in sample 22-W704.Conclusion:The result of this proficiency testing is satisfactory,which proves that the laboratory is capable of conducting the testing of animal-derived ingredients.

关 键 词：牛源性成分 羊源性成分 猪源性成分 马源性成分 检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]