| 肉制品中游离态与结合态脂肪含量测定的不确定度评定 |
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| 引用本文： | 魏苏凤,季竹敏,韩婷,姚佳伟,朱雨情,刘华,沙鸥. 肉制品中游离态与结合态脂肪含量测定的不确定度评定[J]. 农产品加工．学刊, 2021, 0(6) |
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| 作者姓名： | 魏苏凤 季竹敏 韩婷 姚佳伟 朱雨情 刘华 沙鸥 |
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| 作者单位： | 江苏东辛农产品检测有限公司;江苏海洋大学药学院;江苏海洋大学环境与化学工程学院;江苏省海洋资源开发研究院（连云港） |
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| 基金项目： | 江苏省海洋资源开发研究院科研项目(HKK201923,HKK202006);江苏省研究生科研创新计划项目(SJCX20-1224,SJCX20-1234);大学生创新创业项目(SY201911641104002,Z201911641104003)。 |
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| 摘 要： | 采用GB 5009.6—2016《食品中脂肪的测定:第二法酸水解法》测定肉制品中游离态与结合态脂肪含量的不确定度评定方法,依据JJF 1059.1—2012《测量不确定度评定与表示》对脂肪测定中的各分量分析量化,并计算合成不确定度和评定结果的扩展不确定度。通过评定找出了影响肉制品中游离态与结合态脂肪含量测定的主要因素,并对结果进行了讨论,评定程序和方法适用于同类型试验的不确定度评定。
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| 关 键 词： | 游离态与结合态脂肪 不确定度 肉制品 评定 |
Uncertainty Evaluation of Determination of the Free and Bound Fat in Meat Products |
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| WEI Sufeng,JI Zhumin,HAN Ting,YAO Jiawei,ZHU Yuqing,LIU Hua,SHA Ou. Uncertainty Evaluation of Determination of the Free and Bound Fat in Meat Products[J]. Nongchanpin Jlagong.Xuekan, 2021, 0(6) |
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| Authors: | WEI Sufeng JI Zhumin HAN Ting YAO Jiawei ZHU Yuqing LIU Hua SHA Ou |
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| Affiliation: | (Jiangsu Dongxin Agricultural Products Testing Co.,Ltd.,Lianyungang,Jiangsu 222248,China;School of Pharmacy,Jiangsu Ocean University,Lianyungang,Jiangsu 222005,China;College of Environmental and Chemical Engineering,Jiangsu Ocean University,Lianyungang,Jiangsu 222005,China;Jiangsu Marine Resources Development Research Institute(Lianyungang),Lianyungang,Jiangsu 222005,China) |
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| Abstract: | An evaluation method for uncertainty evaluation of determination of the free and bound fat in meat products was establish.The fat in meat products was detected by GB 5009.6—2016 determination of the free and bound fat in food method:the second method acid hydrolysis.According to JJF 1059.1—2012 evaluation and expression of measurement uncertainty,the quantitative analysis of each component in the measurement was carried out.The standard uncertainty and expanded uncertainty of the measurement were evaluated,and the contribution of each component to the uncertainty was given.The overall evaluation method was clear and reasonable,and could be used to evaluate the uncertainty of fat in meat products. |
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| Keywords: | free and bound fat uncertainty meat products evaluation |
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