摘要
建立用微波灰化仪测定焙烤食品中灰分的方法。运用程序升温微波灰化法对样品进行检测,寻找出测定焙烤食品灰分的最佳条件,检测结果和现行国家标准方法进行比对。数理统计结果表明,该方法与标准方法不但检测结果无显著性差异,且RSD值在0.52%-2.75%之间,结果重现性好,耗时少,能满足快速分析的要求,适用于焙烤食品灰分的批量检测。
Microwave ashing method was establishes for determination of ash content in baked food. Application heating by microwave ashing method was used to detect the samples, to find out the optimal conditions for the determination of ash in the baked food, test results and the current national standard method for comparison. Statistical results show that the method and standard method not only showed no significant difference, and the RSD values between the 0.52%-2.75% that results in reproducible good, less time consuming, can meet the requirements of rapid analysis for batch detection of ash content of baking food.
出处
《食品科技》
CAS
北大核心
2016年第6期304-306,共3页
Food Science and Technology
基金
国家质检总局科技计划项目(2015IK260)
广东省省级科技计划项目(2014A040401011)
中山市社会公益重大专项(2015B2295)
关键词
微波灰化
焙烤食品
灰分
microwave ashing
baked food
ash content
