食品中酸价检测数据

基于规范的食品抽（取）样和实验室检测，依据标准方法处理原始检测数据，获得所检食品样本中酸价（以脂肪计）数据，通过比对食品安全国家标准，对样品进行合格性评价，判定食品中质量指标酸价是否达标。该数据可为食品生产主体掌握食品质量状况、进一步加大原材料质量管理、严格落实产品保鲜防腐及包装储运等工艺规范要求，提升食品安全水平提供科学依据，并为监管部门开展食品安全监管提供执法证据。1.样品检测：依据相关工作规范组织抽（取）样及制备待测样，精确称取均质待测样2.500g，按照《食品安全国家标准 食品中酸价的测定》（GB 5009.229-2016 第二法 冷溶剂自动电位滴定法）标准方法进行前处理及电位滴定检测，获得试样消耗标准滴定溶液体积 V(mL)。2.数据处理：根据计算式计算样品中酸价（以脂肪计）检测结果X（mg/g）=（C×V×56.1）/m，其中，V（mL）为试样消耗标准滴定溶液体积，C（mol/L）为标准滴定溶液浓度，m（g）为取样量。3.合格率计算：依据食品类别参考相关标准，如《食品安全国家标准 糕点、面包》（GB 7099-2015）等，对样品进行合格性评价，并计算合格率（%） = (合格样品数量 / 检测样品数量) ×100%。4.数据应用：食品生产主体可根据食品中酸价数据，对照食品安全国家标准，掌握食品安全质量状况，进一步加大原材料质量管理、严格落实产品保鲜防腐及包装储运等工艺规范要求，确保食品安全；食品安全监管部门根据检测数据及合格率统计数据精准开展食品安全监管和风险交流。

Based on standardized food sampling and laboratory testing, raw test data are processed via standard methods to obtain the acid value (calculated based on fat content) data of tested food samples. The samples are assessed for qualification by comparing against national food safety standards to determine whether the acid value, a quality indicator of food, meets the requirements. This dataset provides scientific evidence for food production entities to grasp food quality status, further strengthen raw material quality management, strictly implement technical specifications such as product fresh-keeping, anti-corrosion, packaging, storage and transportation, and improve food safety levels; it also provides law enforcement evidence for regulatory authorities to carry out food safety supervision.
1. Sample Testing: Organize sampling and prepare test samples in accordance with relevant working specifications. Weigh accurately 2.500 g of the homogeneous test sample, and perform pre-treatment and potentiometric titration detection according to the standard method specified in "National Food Safety Standard - Determination of Acid Value in Foods" (GB 5009.229-2016, Second Method: Cold Solvent Automatic Potentiometric Titration) to obtain the volume V (mL) of standard titrant consumed by the test sample.
2. Data Processing: Calculate the acid value (calculated based on fat content) detection result X (mg/g) of the sample using the formula: X = (C × V × 56.1)/m, where V (mL) is the volume of standard titrant consumed by the test sample, C (mol/L) is the concentration of the standard titrant, and m (g) is the sample weight.
3. Qualification Rate Calculation: Assess the qualification of samples by referring to relevant standards based on food categories, such as "National Food Safety Standard - Pastries and Bread" (GB 7099-2015). The qualification rate (%) is calculated as: Qualification Rate (%) = (Number of qualified samples / Total number of tested samples) × 100%.
4. Data Application: Food production entities can refer to national food safety standards based on the acid value data of foods to grasp food safety and quality status, further strengthen raw material quality management, strictly implement technical specifications such as product fresh-keeping, anti-corrosion, packaging, storage and transportation, and ensure food safety; food safety regulatory authorities can carry out precise food safety supervision and risk communication based on the test data and qualification rate statistics.

搜集汇总

数据集介绍

特点

该数据集包含349条食品中酸价检测数据，涵盖了样品名称、食品大类、检验项目、检验结果和合格判定等信息。数据适用于食品生产质量监控和监管部门执法，基于国家标准进行检测和评价，有助于提升食品安全水平。