市售米酵菌酸快速检测产品的质量评价与分析
Quality Evaluation and Analysis of Commercially Available Rapid Test Products for Rice Enzymes and Bacterial Acids
张泳棠 1刘海虹 1刘耀慧1
作者信息
- 1. 广东省食品检验所,广东 广州 510435
- 折叠
摘要
本研究选取湿米粉、河粉、凉皮为基质,采用空白基质加标方式制备样品,每个快检产品检测每种基质 50 份样品,依据《国家市场监管总局关于规范食品快速检测使用的意见》对 2 家市售米酵菌酸快检产品的一般性指标和技术性指标进行评价,共完成300批次样品检测.结果表明,本次米酵菌酸快检产品的检测效果较好,产品的特异性均为 100%,灵敏度高于 90%,相对准确度高于 95%.
Abstract
In this study,wet rice noodles,flat rice noodles,and Liangpi were selected as substrates,and samples were prepared by blank matrix spiking.Each quick test product tested 50 samples of each substrate.According to the Opinions of the State Administration of Market Supervision on Regulating the Use of Fast Food Testing,the general and technical indicators of two quick test products of rice yeast acid sold in the market were evaluated,and a total of 300 batches of samples were tested.The results showed that the detection effect of the rice yeast acid rapid detection product was good,with product specificity of 100%,sensitivity above 90%,and relative accuracy above 95%.
关键词
米酵菌酸/鲜湿米粉/质量评价/快速检测Key words
Bongkrekic acid/fresh rice noodle/quality assessment/rapid detection引用本文复制引用
出版年
2024
NETL
NSTL
万方数据