食品中总灰分测定方法的简化  

Simplification of the Determination Method of Total Ash in Food

作　　者：祁琛 辛雨霏 QI Chen;XIN Yufei(Dalian Inspection and Certification Technical Service Center,Dalian 116600,China;Dalian Institute of Food Quality Inspection and Testing Co.,Ltd.,Dalian 116600,China)

机构地区：[1]大连市检验检测认证技术服务中心,辽宁大连116600 [2]大连食品质量检验检测研究院有限公司,辽宁大连116600

出　　处：《现代食品》2021年第1期210-212,共3页Modern Food

摘　　要：目的:探讨同一方法用于不同种类食品中总灰分测定的可行性。方法:按照国家标准规定的两种灰分测定方法,选取不同种类食品分别进行测定。结果:标准规定的6类食品14种样品的灰分,均可以采用经酸处理过的坩埚,并加入助灰化剂测定,符合标准要求。结论:统一实验方法后,实验重现性较好,提高了日常检验效率。Objective:To explore whether the same method can be used for the determination of total ash in different types of food.Method:According to the two ash determination methods stipulated by national standards,different types of food were selected for determination.Result:It was verified that the ash content of 14 samples of 6 types of foods stipulated in the standard can be determined by using acid-treated crucibles and adding ashing aids,which meets the requirements of the standard.Conclusion:After unifying the experimental method,the experiment reproducibility is better,and the daily inspection efficiency is improved.

关 键 词：食品灰分测定 坩埚处理 助灰化剂 

分 类 号：TS207.3[轻工技术与工程—食品科学]