鲜肉中挥发性盐基氮含量测定的不确定度评定  

Evaluation on Uncertainty of Determination of Total Volatile Basic Nitrogen in Fresh Meat

作　　者：郭亚萍[1] 张永春[1] 陈宇[1] 

机构地区：[1]北京稻香村食品有限责任公司品管部,北京102209

出　　处：《北京工商大学学报（自然科学版）》2011年第2期37-40,58,共5页Journal of Beijing Technology and Business University:Natural Science Edition

摘　　要：挥发性盐基氮(TVB-N)值是目前国标上公认的用于评价肉质新鲜程度的理化指标,为了准确测量鲜肉中挥发性盐基氮的含量,客观评定鲜肉的新鲜程度,主要利用半微量凯氏定氮法,对鲜肉中挥发性盐基氮的含量进行了测量不确定度评定,评定结果表明,样品溶液实际消耗盐酸溶液的体积和结果重复性是影响该方法测量不确定度的主要因素.Total volatile basic nitrogen（TVB-N） value is a recognized national standard for evaluating physical and chemical indicators of meat freshness.In this paper,the measurement uncertainty for the amount of TVB-N in fresh meat was evaluated using semi-micro method of Kay＇s fixed nitrogen in order to accurately measure the volatile basic nitrogen content of the fresh meat and assess the freshness of meat objectively.The evaluation result indicated that the major factors of uncertainty were the actual consumption volume of hydrochloric acid for sample solution and the repeatability of measurement outcome.

关 键 词：挥发性盐基氮 半微量凯氏定氮法 鲜肉 测量不确定度 

分 类 号：TS201.6[轻工技术与工程—食品科学]