摘要
采用《食品安全国家标准食品中脂肪的测定》(GB 5009.6—2016)第二法酸水解法测定饼干质控样中脂肪的含量,根据测定过程建立数学模型,按照《测量不确定度评定与表示》(JJF 1059.1—2012)对测量过程中产生的不确定度进行评定。结果表明,饼干质控样中脂肪含量为(19.50±0.23)g/100 g,k=2,置信区间为95%。脂肪测定过程中的不确定度主要由样品重复性测定和脂肪称量引入。
The fat content in the quality control samples of cookies was determined by the acid hydrolysis method of the second method of GB 5009.6—2016,and a mathematical model was established according to the measurement process,and the uncertainty generated in the measurement process was evaluated according to JJF 1059.1—2012.The results showed that the fat content in the quality control samples of cookies was(19.50±0.23)g/100 g,k=2,with a confidence interval of 95%.The main sources of uncertainty during fat determination were identified as sample repeatability determination and fat weighing.
作者
朱玲
周密
常素心
梁渐崧
蔡林泰
叶明
ZHU Ling;ZHOU Mi;CHANG Suxin;LIANG Jiansong;CAI Lintai;YE Ming(Guangdong Qifeng Health Industry Co.,Ltd.,Foshan 528000,China;Guangdong Yifang Pharmaceutical Co.,Ltd.,Foshan 528200,China)
出处
《食品安全导刊》
2023年第33期101-103,110,共4页
China Food Safety Magazine
基金
工信部2022年产业技术基础公共服务平台项目“中药全产业链质量技术服务平台”(2022-230-221)。
关键词
不确定度评定
脂肪含量
酸水解法
饼干
uncertainty evaluation
fat content
acid hydrolysis method
cookies
