福建分析测试
福建分析測試
복건분석측시
Fujian Analysis & Testing
2015年
6期
27-29
,共3页
蛋白质%不确定度%凯氏定氮法
蛋白質%不確定度%凱氏定氮法
단백질%불학정도%개씨정담법
protein%uncertainty%kjeldahl method
通过对凯氏定氮法测大豆粉中蛋白质含量的测定过程的研究,确定测定结果的不确定度.建立不确定度的数学模型,对各不确定度分量进行合成和扩展,最终建立大豆粉中蛋白质的不确定度评定方法.影响测量结果不确定度的因素共有5项,按其影响大小顺序排列分别为测量重复性、试样质量、样液滴定体积、样液移取体积以及盐酸标准溶液浓度.其不确定度报告为大豆粉中蛋白质含量为:(39.0±0.6)g/100g,包含因子k=2.
通過對凱氏定氮法測大豆粉中蛋白質含量的測定過程的研究,確定測定結果的不確定度.建立不確定度的數學模型,對各不確定度分量進行閤成和擴展,最終建立大豆粉中蛋白質的不確定度評定方法.影響測量結果不確定度的因素共有5項,按其影響大小順序排列分彆為測量重複性、試樣質量、樣液滴定體積、樣液移取體積以及鹽痠標準溶液濃度.其不確定度報告為大豆粉中蛋白質含量為:(39.0±0.6)g/100g,包含因子k=2.
통과대개씨정담법측대두분중단백질함량적측정과정적연구,학정측정결과적불학정도.건립불학정도적수학모형,대각불학정도분량진행합성화확전,최종건립대두분중단백질적불학정도평정방법.영향측량결과불학정도적인소공유5항,안기영향대소순서배렬분별위측량중복성、시양질량、양액적정체적、양액이취체적이급염산표준용액농도.기불학정도보고위대두분중단백질함량위:(39.0±0.6)g/100g,포함인자k=2.
The sources of uncertainty for the kjeldahl method for determination of protein in soybean powder were investigat?ed by analyzing whole determination procedure. Each uncertainty component was modeled,synthesized. A method for the evaluation of uncertainty of protein in soybean powder was developed. The uncertainty was attributed to five sources. The de?scending order of their impacts was measurement repeatability,sample weighting,titration volume of sample solution, transfer volume of sample solution and hydrochloric acid standard titrimetric solution. The results of uncertainty evaluation showed the protein content to be(39.0±0.6)g/100g(k=2).
