CAJ | 학술논문

采用GB/T 6435-2006、AOAC 930．15和AOAC 934．013种方法对秘鲁红鱼粉的水分含量进行测定，以确定国内外不同的检测方法是否导致水分测定结果差异。通过对同一样8平行结果对比分析，确定3种方法之间均存在显著的差异。使用不同水分测定方法的鱼粉干基进行蛋白质含量的比较，确定鱼粉中蛋白质组分不是造成水分结果差异的原因。使用不同水分测定方法对鱼粉干基的挥发性盐基氮含量进行了检测，确定使用不同烘干温度会导致鱼粉样品中小分子的含氮物质的挥发。建议在实际检测中把挥发性盐基氮含量的损失补偿到水分检测结果中，以此来弥补以干燥减重为基本原理的水分测量结果。
채용GB/T 6435-2006、AOAC 930．15화AOAC 934．013충방법대비로홍어분적수분함량진행측정，이학정국내외불동적검측방법시부도치수분측정결과차이。통과대동일양8평행결과대비분석，학정3충방법지간균존재현저적차이。사용불동수분측정방법적어분간기진행단백질함량적비교，학정어분중단백질조분불시조성수분결과차이적원인。사용불동수분측정방법대어분간기적휘발성염기담함량진행료검측，학정사용불동홍간온도회도치어분양품중소분자적함담물질적휘발。건의재실제검측중파휘발성염기담함량적손실보상도수분검측결과중，이차래미보이간조감중위기본원리적수분측량결과。
We used GB/T 6435-2006,AOAC 930.15 and AOAC 934.01 to measure the moisture content in Peru red fishmeal to make sure the different determination methods results at home and abroard had difference.Eight parallel results weremeasured by the three methods,and there were significant difference among these.Protein content in dry base results showedthat protein components caused no difference in fish meal moisture.Volatile basic nitrogen content results showed that differenttemperature could affect the volatile small molecule nitrogenous substances in fish meal.The loss of volatile basic nitrogenshould be considered in the calculation of fish meal moisture content to recompense the moisture results based on the dry weightmethod.