碱水解法测定乳脂肪方法的改良应用

本方法在《GB 5009.6—2016食品安全国家标准 食品中脂肪的测定》中第三法碱水解法的基础上进行改良,使用改良后的方法测定不同样品的脂肪含量,变异系数CV在0.26%~1.73%之间;同时用该方法参加第三方的能力验证,结果满意,其准确度结果的偏差为1.89％~3.90%,符合《GB/T 27404—2008 实验室质量控制规范 食品理化检测》的要求。改良后的方法为抽提步骤使用具塞量筒替代抽脂瓶;蒸干步骤使用烧杯替代脂肪接收瓶,称量步骤用脂肪的体积比来换算脂肪的质量,可用于日常牛乳中脂肪的检测。

Improved Application of Alkaline Hydrolysis Method for Measuring Milk Fat

The improved measure method of milk fat is on the basis of the alkaline hydrolysis method in GB 5009.6-2016.The coefficient of variation of the results of the different sample ranges from 0.26% to 1.73% by using this method; using this method to participate in the third-party proficiency verification, the results are satisfactory.And the deviation of the result ranges from 1.89% to 3.90%, which meets to the requirement of GB/T 27404-2008.The improved items are:the extraction step using a graduated cylinder with a stopper to replace the liposuction bottle;the steaming step using a beaker to replace the fat receiving bottle, and the weighing step using the volume ratio of fat to convert the quality of fat.The measure method can be used for daily detection.