摘要
目的:国标方法中的一些步骤操作起来繁复,且容易影响结果,对测定方法作一定的改进与优化。方法:通过改用消化器皿、增加旋涡混合器等方法,使原方法中的转移、冲洗、振摇、移液等步骤中的脂肪损失降到最低,增强试验可操作性,减少结果误差。结果:优化后方法结果、精密度明显高于国标法,值得在实际测定过程中进行推广及运用。
Objective： Some steps in GB method are complicated and easy to affect the results, so this paper tries to improve and optimize the method. Methods： The fat loss in the steps of transfer, rinse, shaking and pipetting by using the original method is minimized by changing the digestion vessel and adding the vortex mixer, in order to enhance the operability of the test and reduce the result error.Results： The results and precision of the optimized method are obviously higher than the national standard method, so it is worth to be popularized and applied in the actual measurement process.
出处
《价值工程》
2017年第33期166-167,共2页
Value Engineering
关键词
食品
脂肪
酸水解法
细节优化
food
fat
acid hydrolysis
detail optimization
