油焖鲜笋苯甲酸检测数据

对市场上的油焖鲜笋进行抽样检测，检测项目为油焖鲜笋苯甲酸含量，苯甲酸是其食品安全的重要指标，从而为油焖鲜笋质量分析评价提供事实依据算法: 数据采集，抽取油焖鲜笋成品，对该成品进行苯甲酸含量进行检测。数据判定:若苯甲酸实测值不大于0.01mg/kg，则该成品为合格，X=ρ×V/m×1000,公式中X为样品中苯甲酸总含量，mg/kg; ρ为试样液中待测物的质量浓度，mg/L；V为提取液体积，mL；m为样品质量，g。

A sampling inspection was conducted on commercially available braised fresh bamboo shoots. The detection target is the benzoic acid content of the products, as benzoic acid serves as a critical indicator for the food safety of braised fresh bamboo shoots, providing factual evidence for the quality analysis and evaluation of such products.

Data collection and detection workflow: Finished braised fresh bamboo shoot samples were collected, and the benzoic acid content of each sample was tested.

Data judgment standard: A finished sample is deemed qualified if the measured benzoic acid value is no more than 0.01 mg/kg. The calculation formula is $X = frac{
ho imes V imes 1000}{m}$, where:
1. $X$: Total benzoic acid content in the sample, unit: mg/kg;
2. $
ho$: Mass concentration of the target analyte in the test solution, unit: mg/L;
3. $V$: Volume of the extract, unit: mL;
4. $m$: Mass of the tested sample, unit: g.