食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
19期
148-149
,共2页
筛选法%灵敏度%选择性%阈值%验证试验
篩選法%靈敏度%選擇性%閾值%驗證試驗
사선법%령민도%선택성%역치%험증시험
screening method%sensitivity evaluation%selectivity evaluation%threshold evaluation%validation experiment
筛选法在近代食品分析中得到广泛应用，成为食品分析发展趋势之一。筛选法应提供方法范围、标记残留物、目标组织、操作步骤和结果表述5个技术信息。在提供信息完善的前提下，进行灵敏度、选择性和阈值的评定。评定合格后需完成协同试验或多家实验室验证的验证试验。
篩選法在近代食品分析中得到廣汎應用，成為食品分析髮展趨勢之一。篩選法應提供方法範圍、標記殘留物、目標組織、操作步驟和結果錶述5箇技術信息。在提供信息完善的前提下，進行靈敏度、選擇性和閾值的評定。評定閤格後需完成協同試驗或多傢實驗室驗證的驗證試驗。
사선법재근대식품분석중득도엄범응용，성위식품분석발전추세지일。사선법응제공방법범위、표기잔류물、목표조직、조작보취화결과표술5개기술신식。재제공신식완선적전제하，진행령민도、선택성화역치적평정。평정합격후수완성협동시험혹다가실험실험증적험증시험。
As one of the developing methods, screening methods are widely applied in modern food analysis. The screening method should be in present of method scope, market residue, target tissue, operation staps and result issue, which are prerequisites of the method evaluations covering sensitivity, selectivity and threshold evaluations as well as validation experiment of collaborative or multi-laboratory study.
