Comparison of reproducibility precision on mass fraction in some interlaboratory studies of methods of food analysis

被引：0

作者：

Thompson, Michael ^{[1
]}

Sykes, Mark ^{[2
]}

Mathieson, Kenneth ^{[2
]}

Wood, Roger ^{[3
]}

机构：

[1] Birkbeck Univ London, Sch Biol & Chem Sci, Malet St, London WC1E 7HX, England

[2] Fera Sci Ltd, York Biotech Campus, York YO41 1LZ, N Yorkshire, England

[3] Food Stand Agcy, London, England

来源：

ANALYTICAL AND BIOANALYTICAL CHEMISTRY | 2022年 / 414卷 / 02期

关键词：

Reproducibility (interlaboratory) standard deviation; Collaborative trial; Proficiency test; Horwitz function; The Zitter-God function; Fitness for purpose;

D O I：

10.1007/s00216-021-03736-3

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The relationship between reproducibility standard deviation and mass fraction in food analysis has been studied in compilations of statistics from collaborative trials and from proficiency tests. There was a broad tendency for both categories of statistics to follow the Horwitz function although systematic deviations from it were easily detected at both extremes of the mass fraction range (below 10(-7) and above 10(-2)). The two compilations were found to have very similar properties over the whole range of mass fractions, that is from about 10(-10) (0.1 ppb) upwards. This similarity has implications for the determination of detection limit.

引用

页码：1105 / 1114

页数：10

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