食用农产品检测中的制样与质量控制研讨  

Discussion on Sample Preparation and Quality Control in the Detection of Edible Agricultural Products

作　　者：马俊杰 童宁 MA Junjie;TONG Ning(Anhui Institute of Product Quality Supervision and Inspection,Hefei 230000,China)

机构地区：[1]安徽省产品质量监督检验研究院,安徽合肥230000

出　　处：《现代食品》2025年第5期21-23,共3页Modern Food

基　　金：安徽省重点研究与开发计划资助项目(2022f04020003);安徽省质量基础设施标准化专项资助项(2022MKS04)。

摘　　要：食用农产品安全检测过程中,准确、可靠和可比的检测结果对于保障消费者健康和维护市场秩序至关重要。影响检测结果的关键不仅在于检测仪器与分析方法的科学性,也受到样品制备与质量控制水平的制约。本文从制样原则、方法与管理优化入手,系统阐述可食用农产品检测过程中的质量控制要求,并提出更新文件体系、加强人员培训、注重数据溯源与改善实验室环境等优化策略。分析认为,只有在健全制度、严格执行和持续改进的前提下,才能最大限度地确保检测结果的真实性与可信度,提升食品及可食用农产品检测工作的整体水平。Accurate,reliable and comparable test results are essential to protect the health of consumers and maintain market order during the safety testing of edible agricultural products.The key to affect the test results is not only the scientific testing instruments and analytical methods,but also the level of sample preparation and quality control.Starting with sample preparation principles,methods and management optimization,this paper systematically expounds the quality control requirements in the testing process of edible agricultural products,and puts forward optimization strategies such as updating the document system,strengthening personnel training,focusing on data traceability and improving the laboratory environment.According to the analysis,only under the premise of sound system,strict implementation and continuous improvement,can the authenticity and credibility of test results be ensured to the maximum extent,and the overall level of food and edible agricultural products detection can be improved.

关 键 词：食品检测 农产品 样品制备 质量控制 标准化管理 

分 类 号：TS207.3[轻工技术与工程—食品科学]