利用|En|值评价不同厂家标准品测定结果的差异性  

The Difference Evaluated by the Value|En|of the Detected Results about Different Manufacturers'Standards

作　　者：张星星 肖瑶 张娅 尹雅洁 毕研芳 冯洁 李细芬 卢君 ZHANG Xingxing;XIAO Yao;ZHANG Ya;YIN Yajie;BI Yanfang;FENG Jie;LI Xifen;LU Jun(Guizhou Guotai Liquor Group Co.,Ltd.,Zunyi 564501,Guizhou,China)

机构地区：[1]贵州国台酒业集团股份有限公司,贵州遵义564501

出　　处：《酿酒》2024年第4期67-70,共4页Liquor Making

基　　金：贵州省科技计划项目(黔科合成果[2023]一般150);贵州省仁怀市科技计划项目(仁科支撑[2020]04号);遵义市科技计划项目(遵市科合R&D[2020]31号);遵义市科技计划项目(遵市科合支撑GY(2021)40号)

摘　　要：选取三个厂家生产的白酒中主要的26种骨架成分的标准品,分析对比三个厂家的标准品的保留时间、单位浓度的峰面积以及推算出的白酒中各组分的含量的差异性。结果表明,三个厂家标准品定性结果一致,定量结果存在差异,三个厂家26个标准品中其中8个推算出的样品含量的|En|值>1,则影响检测结果的对比和共享,所以检测用标准品应统一生产厂家。The standards of 26 main flavor component in Baijiu produced by three manufacturers were selected.And their difference of retention time,peak area per unit concentration and the content in Baijiu calculated by them were analyzed and compared.The results showed that the qualitative results of the standards from the three manufacturers were consistent,but the quantitative results of eight out of 26 standards were different.Their|En|value of the sample content was greater than 1,which would affect the comparison and sharing of test results.Therefore,the standards for testing should be used by the same manufacturer.

关 键 词：不同厂家 标准品 |En|值 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]