红酒中的二氧化硫能力验证结果分析及检测质量控制探讨  

Analysis of Proficiency Test Results and Discussion on Quality Control of Sulfur Dioxide in Red Wine

作　　者：杨雯筌 邵梦佳 李寒玲 季美泉 黄娟 YANG Wenquan;SHAO Mengjia;LI Hanling;JI Meiquan;HUANG Juan(Animal,Plant and Food Inspection Center,NanJing Customs)

机构地区：[1]南京海关动植物与食品检测中心

出　　处：《中国食品安全》2024年第12期60-64,共5页CHINA FOOD SAFETY

摘　　要：红酒制备过程中添加适量二氧化硫,可以起到杀菌抗氧化的作用,但必须符合GB 2760—2024的要求。红酒中二氧化硫是国家食品安全抽检细则中的必检项,近年来,依旧有企业生产的红酒二氧化硫超标的现象。为进一步考察承担食品安全抽检工作的机构关于红酒中二氧化硫的检测能力,组织并开展了红酒中二氧化硫测定能力验证活动。本文以能力验证考核的相关文件为依据,利用Z比分数对参加实验室结果进行结果评价,并针对各实验室的方法信息单以及原始图谱中发现的问题提出解决方案和建议,以期协助各机构进一步提高检测能力和质量控制水平。同时,本次能力验证活动有效地考察了食品安全抽检承检机构的检测能力,为市场监管部门食品安全监管效能提供保证。The addition of appropriate amounts of sulfur dioxide during the preparation of red wine can play a role in sterilization and anti-oxidation,but it must meet the requirements of GB 2760--2024.The detection of sulfur dioxide in red wine is a mandatory item in the national food safety sampling regulations.In recent years,there have still been cases of enterprises producing red wine with excessive sulfur dioxide levels.In order to further investigate the detection capabilities of institutions responsible for food safety sampling regarding the detection of sulfur dioxide in red wine,this proficiency testing was organized to verify the detection capabilities of sulfur dioxide in red wine.In this article,based on the relevant documents of competence verification assessment,the results of the laboratory results are evaluated using Z-score,and suggestions are proposed for the problems found in the method sheets and original maps of each laboratory,in order to assist institutions in further improving their detection ability and quality control level.At the same time,this competence verification activity effectively examined the detection ability of the sampling inspection institutions for food safety,which helps to ensure the supervision of food safety by the Market Supervision Bureau.

关 键 词：能力验证 红酒 二氧化硫 结果评价 质量控制 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS201.6[轻工技术与工程—食品科学与工程]