摘要
建立杜马斯定氮仪测定焙烤食品饼干中蛋白质的方法。运用杜马斯定氮仪燃烧法对样品进行检测,寻找出测定饼干蛋白质的最佳条件,与国标第一法凯氏定氮法进行结果比对。数理统计结果表明,当样品研碎之后过80目的样品筛,氧气因子为1.1 mL/mg,氧气流速为400 mL/min,称取200～250 mg的样品进行检测分析时所得到的检测结果与凯氏定氮法无显著性差别。结果重现性好,耗时少,能满足快速分析的要求,适用于饼干蛋白质的批量检测。
A method was established for the determination of protein in baked food biscuits by Dumas nitrogen determination instrument. The best conditions for the determination of biscuit protein were found by using the combustion method of Dumas nitrogen-fixing instrument, and the results were compared with the results obtained by the first method of Kjeldahl nitrogen determination in the national standard. The results of mathematical statistics showed that when the sample was milled over 80 mesh, the oxygen factor was 1.1 mL/mg, and the oxygen flow rate was 400 mL/min. There was no significant difference between the results obtained when the sample of 200-250 mg was used for detection and analysis, and Kjeldahl method was used to determine nitrogen. The results the method had the advantages of good reproducibility, less time consuming and could meet the requirement of rapid analysis. It was suitable for batch detection of biscuit protein.
作者
何杏宗
冯雪雅
赵悦
李云松
李浩洋
李蓉
HE Xingzong;FENG Xueya;ZHAO Yue;LI Yunsong;LI Haoyang;LI Rong(Inspection and Quarantine Bureau Technology Centre, Zhongshan Entry-Exit Inspection and Quarantine Bureau,Zhongshan 528400)
出处
《食品工业》
CAS
北大核心
2018年第12期169-171,共3页
The Food Industry
基金
中山市社会公益项目(2016B2169)
