基体粉样标准参比物质的研制

Preparation of standard Reference Materials of Soybean and wheat Flour/

本文介绍了以大豆粉和小麦粉为材料通过多实验室合作定值的方法,所测数据采用GB6379-86“测试方法的精密度通过实验室间试验确定标准测试方法的重现性和再现性”作统计检验,在99%的置信限下,剔除高度异常值后计算出加权平均值,作为参比标准物质的保证值的研究方法.研制出了两个大豆粉和两个小麦粉的蛋白质、脂肪的标准参比物质.

Two reference materials of Protein and fat of soybean and wheat flour are prepared.The values of the reference materials are determined through multi-laboratory cooperation.Data obtained are calculated statistically according to GB 6379-86. Weighted means at a confidence level of 99% are used as ensuring values of the reference materials.