基于液相色谱技术的食品检测质量控制方法研究

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中图分类号：TS207 文献标志码：A 文章编号：1674-0270（2025）34-0035-03

Study on Quality Control Method of Food Testing Based on Liquid Chromatography

CAO Liping (Leling Comprehensive Inspection and Testing Center,Dezhou 2536Oo, China)

Abstract: To enhance the acuracy and reliabilityof food quality testing,this study systematically investigates the applicationof liquidchromatography(LC) technology infood qualitycontrol.The research elucidates thecore principles, advantages,and adaptabilityofLC technology infoodanalysis,and establishes acomprehensive detection protocol that covers material instrumentation,sample pretreatment,analyticalconditions,andqualitycontrolparameters.The method is validated through precision and accuracy assessments, with proposed optimizations for pretreatment procedures, detection parameters,and quality control systems.The optimized method demonstrates a detection limit of 1.2~2.2 （20号 μg/kg and a recovery rate of 92%～96% , enabling rapid detection of target substances such as pesticide residues and preservatives in food products.These findings provide technical support for food quality and safety supervision.

Key Words: liquid chromatography; food testing; quality control

因食品质量安全事关公共健康和社会稳定，实现其精确检测对保障食品安全至关重要。（剩余4948字）