鱼粉中水分含量测定方法分析比较  

Comparison on moisture content of fish meal measured by different methods

作　　者：徐飞[1,2] 盛漪[1] 钱大钧[2] 黄斌[2] 

机构地区：[1]上海交通大学,上海200240 [2]上海出入境检验检疫局,上海200135

出　　处：《粮食与饲料工业》2014年第7期63-66,共4页Cereal & Feed Industry

摘　　要：采用GB/T 6435—2006、AOAC 930.15和AOAC 934.01 3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。We used GB/T 6435--2006, AOAC 930.15 and AOAC 934.01 to measure the moisture content in Peru red fish meal to make sure the different determination methods results at home and abroard had difference. Eight parallel results were measured by the three methods, and there were significant difference among these. Protein content in dry base results showed that protein components caused no difference in fish mealmoisture. Volatile basic nitrogen content results showed that different temperature could affect the volatile small molecule nitrogenous substances in fish meal. The loss of volatile basic nitrogen should be considered in the calculation of fish meal moisture content to recompense the moisture results based on the dry weight method.

关 键 词：鱼粉 水分 蛋白质 挥发性盐基氮 测定方法 

分 类 号：S816.17[农业科学—饲料科学]