包菜阿维菌素检测数据

对市场上的包菜进行抽样检测，检测项目为包菜的阿维菌素含量，阿维菌素是其食品安全的重要指标，从而为包菜质量分析评价提供事实依据。算法：数据采集，随机抽取市场上的包菜成品，对该成品进行阿维菌素含量进行检测。数据判定:若阿维菌素实测值不大于0.01mg/kg，则该成品为合格，W=（ρ×V）/m、,公式中W为样品中阿维菌素总含量，式中ρ为试样溶液中被测物的质量浓度，mg/L；V为提取液体积，mL；m为样品的重量，g。

A sampling test was performed on commercially available cabbages, targeting the detection of abamectin content, which serves as a critical food safety indicator for cabbages, providing empirical evidence for the quality analysis and evaluation of cabbages.
Algorithm: Data collection. Randomly sample finished cabbage products from the market, and detect the abamectin content of the sampled products.
Data Judgment: If the measured abamectin content is no more than 0.01 mg/kg, the finished product is deemed qualified. The calculation formula is W = (ρ×V)/m, where W represents the total abamectin content in the sample, ρ is the mass concentration of the target analyte in the test solution (unit: mg/L), V is the volume of the extraction solution (unit: mL), and m is the weight of the sample (unit: g).

搜集汇总

数据集介绍

特点

该数据集记录了市场上包菜的阿维菌素含量检测结果，包含检测时间、检测项目、样品编号、检测数据等关键信息，用于评估包菜的食品安全和质量。数据集规模为46条，更新频次为按需更新，适用于食品安全监管和质量分析。