Results of the 1st to the 4th Proficiency Testing on Food Analysis

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  • 第１～４回食品成分分析技能試験結果
  • ダイ1 4カイ ショクヒン セイブン ブンセキ ギノウ シケン ケッカ

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Abstract

The Japan Society for Analytical Chemistry has carried out proficiency testing on food analysis four times from 2004 to 2008 following the procedure specified in ISO/IEC GUIDE 43-1. The test sample was different in each test : powdered milk for 1st, fish sausage for 2nd, pudding for 3rd and baby food for 4th. The constituents to be analyzed were common for each test ; they were protein, lipid, ash, water, calcium, iron, sodium and phosphorus. The number of laboratories that participated was 65 at the most (3rd), and 53 at least (4th). The analytical methods applied in the testing were the Japanese official method concerning food analyses. In the test, samples were distributed to laboratories after being tested concerning homogeneity, and analytical reports from laboratories were evaluated using z scores of the robust method. The ratios of laboratories evaluated as being satisfactory, or | z |≤2, were 79∼91% in 1st PT, 76∼96% in 2nd PT, 74∼90% in 3rd PT and 83∼86% in 4th PT, depending on the constituents.

Journal

  • BUNSEKI KAGAKU

    BUNSEKI KAGAKU 58 (11), 963-970, 2009

    The Japan Society for Analytical Chemistry

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