摘要
目的优化凯氏定氮法检测肉汤中蛋白质含量的条件。方法采用控制变量法研究肉汤取样均匀性、取样量、消化条件等实验条件对凯氏定氮法检测肉汤中蛋白质含量的影响,以变异系数、精密度、加标回收率方法来评价优化方法的稳定性和准确性。结果优化后实验条件是肉汤过滤标准筛目数为40目、取样量为10 g、消化时间为90 min(420℃),加标平均回收率在99.66%~100.68%,离散系数小于2%。结论优化条件后检测肉汤中蛋白质含量的变异系数小,准确性良好,操作简单易行,适用于肉汤中蛋白质的含量的测定,对烹饪后食物测试方法的优化具有借鉴意义。
Objective To optimize the conditions of Kjeldahl nitrogen determination method for the determination of protein content in broth.Methods The control variates was used to study the effects of experimental conditions such as the uniformity,sampling volume and digestion conditions on the Kjeldahl method for determining protein content in meat broth.The stability and accuracy of the optimized methods were evaluated using the coefficient of variation,precision,and recovery rate of method.Results The optimized conditions were as follows:Standard sieve size of 40 mesh,10 g of sample,the digestion time of 90 min(420℃),the average recovery rates were between 99.66%to 101.68%,and coefficient of variation was less than 2%.Conclusion The optimized conditions for the determination of protein content in broth give small coefficient of variations,and the method is accurate and easy to operate.It is suitable for the determination of protein content in broth,and hasimportant reference for the optimization of food testing methods after cooking.
作者
张龙
张川
张权
李冬梅
李晶
ZHANG Long;ZHANG Chuan;ZHANG Quan;LI Dong-Mei;LI Jing(Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co.,Ltd.,Foshan 528311,China)
出处
《实验室检测》
2023年第4期26-30,共5页
Laboratory Testing
