蛋白粉中蛋白质含量测定的不确定度评估  

Uncertainty Evaluation for Determination of Protein in Protein Powder

作　　者：苏君梅 黄玲 黎俊威 林湛皓 谢小浩 刘春丽 SU Junmei;HUANG Ling;LI Junwei;LIN Zhanhao;XIE Xiaohao;LIU Chunli(Access(Guangzhou)Testing Technology Service Co.,Ltd.,Guangzhou 510730,China)

机构地区：[1]捷通(广州)检测技术服务有限公司,广东广州510730

出　　处：《食品安全导刊》2024年第31期119-123,127,共6页China Food Safety Magazine

摘　　要：应用《食品安全国家标准食品中蛋白质的测定》(GB 5009.5—2016)第一法凯氏定氮法测定蛋白粉中蛋白质的含量,参考《化学分析中不确定度的评估指南》(CNAS-GL006:2019)及《测量不确定度评定与表示》(JJF 1059.1—2012)进行蛋白质测量的不确定度评价。结果表明,蛋白粉中蛋白质的含量为86.90 g/100 g,扩展不确定度为2.64 g/100 g,因此蛋白质含量测定结果报告为(86.90±2.64)g/100 g。影响蛋白粉中蛋白质测定不确定度的主要因素为定氮过程,其次是样品的称量、前处理、测量及盐酸标准溶液滴定浓度。The protein content in protein powder is determined using the first method of GB 5009.5—2016 automatic Kjeldahl nitrogen analyzer,with reference to CNAS-GL006:2019 and JJF 1059.1—2012 for protein measurement uncertainty evaluation.The results showed that the protein content in protein powder was determined to be 86.90 g/100 g using the Kjeldahl nitrogen analyzer method,with an expanded uncertainty of 2.64 g/100 g.Therefore,the protein content determination result was reported as(86.90±2.64)g/100 g.The main factor affecting the uncertainty of protein determination in protein powder is the nitrogen determination process,followed by sample weighing,pretreatment,sample measurement,and hydrochloric acid standard solution drop concentration.

关 键 词：蛋白粉 蛋白质 不确定度 凯氏定氮法 

分 类 号：TS207.3[轻工技术与工程—食品科学]