包装食品可利用碳水化物和能量分析误差研究

Laboratory Analytical Variety for Available Carbohydrate and Energy in Prepackaged Foods

目的研究我国实验室对包装食品中可利用碳水化物和能量检测分析的误差。方法根据2000年全国包装食品消费的调查结果,选择7类（谷物、豆类、肉类、奶制品类、饮料类、坚果、休闲食品）15种包装食品,在全国7家实验室进行蛋白质、脂肪、水分、灰分和膳食纤维的检测,并计算各食物的可利用碳水化物和能量,检测方法均为国家标准方法,实验室间检测精密度按照GB/T6379—2004《测量方法与结果的准确度（正确度与精密度）第2部分：确定标准测量方法重复性与再现性的基本方法》进行分析。结果所有食物蛋白质、脂肪的分析结果筛查合格率分别为89.7%和93.4%。可利用碳水化物和能量的实验室间检测精密度分别为0.53%～29.06%（除碳水化物含量极低的酱牛肉和鱼罐头外）和0.66%～17.30%。结论7个实验室对可利用碳水化物和能量的检测符合国家标准的要求,分析误差小于检测值的20%。

Objective To observe the analytical error of carbohydrate and energy of prepackaged foods come from different labs of China. Methods Fifteen foods out of seven kinds （cereal products, bean products, meat products, dairy products, beverages, nuts and snacks） were selected as food samples, according to national prepackaged foods consumption survey results in 2000. The protein, fat, moisture, ash and dietary fiber of these samples were analyzed by national standard methods in seven labs of our country, and available carbohydrate and energy were calculated, and inter lab analytical error were calculated according to GB/T 6379-2004 Accuracy （trueness and precision ） of measurement methods and results-Part 2： Basic method for the determination of repeatability and reproducibility of a standard measurement method. Results The qualified rates of determination of proteins and fats of food samples were 89.7% and 93.4%, respectively, and the determination results of proteins and fats were up to grade by Grubbs, Cochran and Dixon screening methods. The RSD% of inter labs were from 0.66% to 17.30% for energy, and from 0.53% to 29.06% for available carbohydrate apart from cooked beef and fish can which contained very low available carbohydrate content. Conclusion Analysis level of available carbohydrate and energy in seven labs of our country could meet the requirements of national standards. The analytical variety is less than 20% of determination value.