Standard

In the analysis work, it is often necessary to use a compound of good quality and accurate content for comparison and comparison, or to calibrate the instrument. This compound is called a standard. Or standard. The standard product refers to the standard substance used to determine the titer of the biological product. The production department must provide the standard value of the potency, the standard product expressed in units (μ), when the approval is the quality standard of the biological product. According to the use, the test standard can be divided into biological standards for biological tests such as biological products, endocrine drugs, and antibiotics. Chemical standards include: 1 Chemical standards for calibration equipment. 2 chemical reference for the UV or infrared spectrum of the calibration drug. 3 The control standard is used for drug purity check, impurity control, or as a control standard for drug content determination. The 67th edition of the appendix of the 1990 edition of the Pharmacopoeia of the People's Republic of China provides 100 kinds of reference materials such as borneol acetate, eugenol and ginseng diol, and 39 kinds of reference medicinal materials for the purity check of Chinese medicine, impurity control or content determination. [International Standards] This refers to the standard products whose potency units are determined on the basis of extensive international collaborative calibration based on the unit price of the original international standard. Its potency is expressed in 1U. The establishment of the first international standard of an item, the determination of its potency unit shall be announced after consultation and decision by the expert committee. The international standard product is the standard reference substance for the preparation of national standard products in the world, thus bringing the international standard into agreement. . [Reagents and Standards] All reagents in the food analysis laboratory should be clearly labeled to indicate the following: 1 name; 2 date of preparation; 3 signature of the person in charge; 4 if necessary, increase such as safety, expiration date And so on. For most food analyses, standards are used as controls for qualitative and quantitative determinations. Standards should be classified according to the following classification methods: 1 international standard; 2 national standard; 3 internal standard; 4 other standard. Containers containing reference standards should be clearly labeled with the following items: 1 name; 2 standard file number; 3 opening time; 4 expiration date; 5 signature of the person in charge. In addition, the laboratory should maintain the specialized documentation necessary for all benchmark standards. Standard solutions for capacity analysis are also strictly managed. All standard solution containers should be clearly labeled with the following: 1 name; 2 concentration; 3 preparation date; 4 preparation procedure number; 5 storage conditions; 6 validity period;