食品安全中国国家标准GB5009.3-2016《食品中水分的测定》与蒙古MNS6477:2014《肉与肉制品水分测定方法》比对分析报告  

Comparison and Analysis Report of the Chinese National Standard, GB 5009.3-2016, Determination ofMoisture in Food Safety Standard Food(First Method Continuous Drying Method) and Mongolian National Standard, MNS6477:2014,Method for Determination ofMoisture

作　　者：敖继红 唐文洁 李思臻 AO Ji-hong;TANG Wen-jie;LI Si-zhen(Inner Mongolia Autonomous Region Standardization Institute)

机构地区：[1]内蒙古自治区标准化院

出　　处：《中国标准化》2019年第1期112-117,共6页China Standardization

摘　　要：肉制品具有高脂肪、高蛋白质、多矿物质和维生素的特点,其自身的营养特性决定了它的安全性。本文对中蒙两国国家标准肉与肉制品中水分的检测如原理、试剂、仪器、分析等方面进行分析、归纳、比较和解读,提出每一个标准检测的关键点,希望能为中蒙两国该项标准今后的修订提供一些可参考的依据,为中国进口蒙古国肉制品提供安全参考。Meat products have the characteristics of high fat,high protein,multi-minerals and vitamins,and their own nutritional characteristics determine the safety.This paper analyses,summarizes,compares and interprets the principles, reagents,instruments and analysis of moisture content in meat and meat products of the national standards of China and Mongolia,and puts forward the key points of each standard,providing some reference for the future revision of those standards,and also for importing meat products from Mongolia to China.

关 键 词：肉制品 水分 分析 

分 类 号：TS207.2[轻工技术与工程—食品科学]