摘要
目的:对乳清粉中蛋白质测定实验的不确定度进行评估。方法:以国家标准GB5009.5-2016《食品中蛋白质的测定》中的第一法凯氏定氮法、JJF 1059.1-2012《测量不确定度评定与表示》、GB/T 27025-2008《检测和校准实验室能力的通用要求》为实验依据进行评估。结果:不确定度为0.464%,置信概率约为95%。
Objective： To evaluate the uncertainty of protein determination test in whey powder. Methods： Based on the national standard GB5009.5-2016 “food protein determination” in the first method, Kjeldahl method, JJF 1059.1-2012 “evaluation and expression of uncertainty in measurement,” GB/T 27025-2008 “testing and calibration laboratory capacity of the general requirements” as experimental basis for evaluation. Results： The uncertainty is 0.464% and the confidence probability is about 95%.
出处
《现代食品》
2018年第2期49-52,共4页
Modern Food
