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
收藏
页码：1105 / 1114
页数：10
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