芹菜粉中总膳食纤维标准物质的研制  

Preparation for reference material of total dietary fiber in celery powder

作　　者：张雪松 高慧宇 王国栋 王竹 ZHANG Xue-Song;GAO Hui-Yu;WANG Guo-Dong;WANG Zhu(China Nation Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing 100050,China)

机构地区：[1]中国疾病预防控制中心营养与健康所,北京100050

出　　处：《食品安全质量检测学报》2020年第18期6386-6390,共5页Journal of Food Safety and Quality

基　　金：国家卫生健康委员会食物成分监测项目。

摘　　要：目的使用芹菜粉研制天然食品中总膳食纤维标准物质。方法经冷冻干燥、混匀、分装制备了芹菜粉中总膳食纤维标准物质。采F-检验评价标准物质的均匀性,采用T检验(t-test)评价标准物质的长期和短期稳定性, 6家实验室统一采用酶重量对芹菜粉中总膳食纤维进行定值,并对定值结果进行了不确定度评估。结果芹菜粉标准物质均匀性、稳定性均符合标准物质定值技术要求。芹菜粉中总膳食纤维标准物质定值结果为(29.9±2.3) g/100 g, k=2。结论该标准物质可用于天然食品中总膳食纤维的日常检测的质量控制。Objective To prepare the reference material of total dietary fiber in celery powder.Methods The reference material of total dietary fiber in celery powder was prepared by freeze-drying,mixing and repacking.F-test was used to evaluate the uniformity of the reference material,and t-test was used to evaluate the long-term and short-term stability of the reference material.The enzymatic gravimetric method was used to determine standard value of the total dietary fiber in 6 laboratories,and the uncertainty of the results was evaluated.Results The uniformity and stability of celery powder met the technical requirements of reference material.The value of total dietary fiber in celery powder was(29.9±2.3)g/100 g,k=2.Conclusion The reference material can be used for the quality control of daily detection of total dietary fiber in natural food.

关 键 词：总膳食纤维 标准物质 芹菜粉 酶重量法 

分 类 号：TS207.3[轻工技术与工程—食品科学]