凯氏定氮法测定灵芝破壁孢子粉中粗蛋白质含量的不确定度评定  

Evaluation of the Uncertainty Associated with the Measurement of Protein in Ganoderma lucidum Wall-broken Spores Using the Kjeldahl Method

作　　者：王红梅[1] 雷萍[1] 王少鸥[1] 刘海燕[1] 

机构地区：[1]上海市农业科学院农产品质量标准与检测技术研究所,农业部食用菌产品质量监督检验测试中心(上海),上海201403

出　　处：《食用菌学报》2012年第2期73-76,共4页Acta Edulis Fungi

摘　　要：对采用凯氏定氮法测定灵芝(Ganoderma lucidum)破壁孢子粉中粗蛋白含量的不确定度进行评定,结果表明合成相对标准不确定度为0.02%,扩展不确定度为0.04%。在本次孢子粉粗蛋白质测定中,引入不确定度的主要因素有盐酸标准溶液的浓度及样品测定中实际消耗的标准溶液体积。We evaluated the level of uncertainty associated with the measurement of crude protein in Ganoderma lucidum wall-broken spores using the Kjeldahl method.Our data revealed that the combined related standard uncertainty and the expanded uncertainty values were 0.02% and 0.04%,respectively.The level of uncertainty associated with the measurement of crude protein in G.lucidum wall-broken spores is mainly determined by the concentration of the standard hydrochloric acid solution and the volume of acid consumed.

关 键 词：凯氏定氮法 灵芝破壁孢子粉 粗蛋白质含量 不确定度评定 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]