食品中膳食纤维酶解检测法的改进研究  

Research on Improvement of Enzymatic Hydrolysis Method for Determination of Dietary Fiber in Food

作　　者：康茂约 张晶 袁妮 张亮 林兴义 KANG Maoyue;ZHANG Jing;YUAN Ni;ZHANG Liang;LIN Xingyi(Wenzhou Institute for Food And Drug Control,Wenzhou,Zhejiang 325035,China;Wenzhou Grain and Oil Product Quality Inspection Station,Wenzhou,Zhejiang 325041,China)

机构地区：[1]温州市食品药品检验科学研究院,浙江温州325035 [2]温州市粮油产品质量检测站,浙江温州325041

出　　处：《农产品加工》2023年第12期47-49,共3页Farm Products Processing

摘　　要：以国标GB 5009.88—2014为依据,在国标的基础上对部分步骤进行优化改进,缩短检测时间、提升检测效率,并减少国标中频繁转移带来的误差,同时应用该方法对标准样、空白、样品进行验证性试验,比较分析试验结果。This paper focused on a method for optimizing and improving some steps based on the national standard GB 5009.88—2014.It reduced detection time,improved detection efficiency,and reduced the errors caused by frequent transfers in the national standard.In the meantime,this method was implemented to carry out confirmatory experiments on standard samples,blank samples and samples,and to compare the analyses of experimental results.

关 键 词：膳食纤维 酶解-质量法 奶粉 

分 类 号：R155.5[医药卫生—营养与食品卫生学]