统计过程控制结合HACCP对苦荞饭中黄曲霉毒素防控的研究

应用统计过程控制（SPC）技术结合危害分析与关键控制点（HACCP）对苦荞饭生产过程中黄曲霉毒素污染进行有效防控，采用酶联免疫法测定黄曲霉毒素B1含量。以贵州某食品有限公司苦荞生产车间为例，确定生产过程中黄曲霉毒素污染的关键控制点为原料采收（CCP1）和加水造粒（CCP2），对这两个关键控制点进行SPC监控，通过控制图法分析确定影响质量波动的因素，提出相应的控制方法和控制参数，从原料、设备、仓库、人员4个方面提出了黄曲霉毒素的控制方法，并对控制效果进行评估。结果表明：SPC作为苦荞饭生产过程中黄曲霉毒素污染控制工具，原料采收阶段过程能力指数Cpk由0.28提升为1.62，加水造粒阶段过程能力指数Cpk由0.16提升为1.79，工序能力均提高到一级，不合格产品数量明显降低。

Application of SPC Combined with HACCP for the Control of Aflatoxin in Tartary Buckwheat Rice

Statistical process control(SPC) techniques combined with hazard analysis and critical control point (HACCP) was used to effectively prevent and control the aflatoxin contamination in the processing of tartary buckwheat rice, and enzyme-linked immune method was used to determine the content of aflatoxin B1. With a buckwheat production workshop of a food company limited in Guizhou as example, two critical control points of aflatoxin contamination during the production including raw material harvesting (CCP1) and watering granulation (CCP2) were determined and monitored by SPC, the factors affecting quality fluctuation were determined, and the corresponding control methods and control parameters were put forward based on the analysis of fluctuation by control diagram method, the control methods were carried out from the four aspects: raw materials, equipment, warehouse and people, and the final control effect was evaluated. Results showed that by application of SPC as aflatoxin pollution control tools in the process of tartary buckwheat rice, the process capability index Cpk increased from 0.28 to 1.62 in raw material collection stage, and Cpk increased from 0.16 to 1.79 in watering granulation stage, both process abilities raised to the first level, number of unqualified products decreased obviously.