糕点与肉制品留样复测脱氢乙酸及其钠盐可行性研究  

Feasibility Study on Retesting Dehydroacetic Acid and Its Sodium Salt by Retaining Samples of Pastry and Meat Products

作　　者：田彦玲 梁东明 TIAN Yaning;LIANG Dongming(Dezhou Food and Drug Inspection and Testing Center,Dezhou 253000,China)

机构地区：[1]德州市食品药品检验检测中心,山东德州253000

出　　处：《食品安全导刊》2024年第21期71-74,共4页China Food Safety Magazine

摘　　要：为研究糕点与肉制品留样复测脱氢乙酸及其钠盐的可行性,根据《山东省食品安全监督抽检实施细则(2024年版)》的要求,对若干个糕点与肉制品样品进行了留样复测。同时,通过质控样考核、人员比对、方法比对及实验室间比对等质控方式汇总分析,确认糕点及肉制品中脱氢乙酸及其钠盐残留量存在明显降解,降解程度因样品基质、储存环境、储存时间不同而不同。留样复测对于脱氢乙酸并不是最合适的质控方式,建议采用实验室间比对或人员比对进行质控。In order to study the feasibility of retesting dehydroacetic acid and its sodium salt in pastry and meat products,several samples of pastry and meat products were retested according to the requirements of the Implementation Rules for Food Safety Supervision and Sampling in Shandong Province(2024 Edition).At the same time,through the summary and analysis of quality control methods such as quality control sample assessment,personnel comparison,method comparison and inter-laboratory comparison,it was confirmed that the residues of dehydroacetic acid and its sodium salt in pastry and meat products were significantly degraded,and the degree of degradation varied with the sample matrix,storage environment and storage time.Retesting samples is not the most appropriate quality control method for dehydroacetic acid.It is recommended to use inter-laboratory comparison or personnel comparison for quality control.

关 键 词：脱氢乙酸 留样复测 糕点 肉制品 

分 类 号：TS207.3[轻工技术与工程—食品科学]