酱油全氮含量检测数据

通过对酱油全氮含量的检测分析，可以评估酱油的质量，保证产品的新鲜度和安全性，酱油中全氮含量高，会引发食品安全问题，本数据对酱油全氮含量作出检测，为企业生产及政府监管做出参考，为了解酱油的品质提供依据，保障消费者的健康权益1、产品检测：对酱油进行抽样检测，每次检测样本质量约2mg左右，用凯氏定氮法对每个样本进行两次检测分析，通过检测得出数据并记录；2、数据处理：计算两次结果的平均氮含量，减小误差，若平均氮含量符合标准，则判定该产品合格，通过计算两次平行试验测定差=|第一次数值-第二次数值|，判断试验结果的准确性，若差值过大则需重新检测；3、根据GB/T18186-2000（酿造酱油）标准，判断样品中全氮含量是否符合国家标准对不达标的产品进行提示；4、对酱油中全氮含量的检验检测，为企业生产及产品质量安全提供参考，为政府质量监督提供依据，提前避免食品安全隐患。

Detecting and analyzing the total nitrogen content in soy sauce enables the assessment of soy sauce quality, ensuring product freshness and safety. Excessively high total nitrogen content in soy sauce can cause food safety issues. This dataset includes detection results of total nitrogen content in soy sauce, which serves as a reference for enterprise production and government supervision, a basis for understanding soy sauce quality, and protects consumers' health rights and interests.
1. Product Testing: Conduct sampling detection on soy sauce. The mass of each test sample is approximately 2 mg. Each sample is tested twice via the Kjeldahl method for detection and analysis, and the obtained data is recorded.
2. Data Processing: Calculate the average nitrogen content of the two test results to reduce errors. If the average nitrogen content meets the standard, the product is judged as qualified. Calculate the parallel test difference as |first test value - second test value| to verify the accuracy of the test results. If the difference is too large, retesting is required.
3. Compliance Judgement: Determine whether the total nitrogen content of the sample conforms to the national standard in accordance with GB/T 18186-2000 (Brewed Soy Sauce), and issue warnings for non-compliant products.
4. The detection and testing of total nitrogen content in soy sauce provides references for enterprise production and product quality and safety, offers a basis for government quality supervision, and helps to prevent food safety hazards in advance.

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数据集介绍

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酱油全氮含量检测数据包含123条记录，用于评估酱油质量和安全性，支持企业生产和政府监管，保障消费者健康权益。