芹菜粉中总膳食纤维标准物质的研制

Preparation for reference material of total dietary fiber in celery powder

中文关键词:  总膳食纤维  标准物质  芹菜粉  酶重量法

英文关键词:total dietary fiber  reference material  celery powder  enzymatic gravimetric method

中文摘要:

      目的 使用芹菜粉研制天然食品中总膳食纤维标准物质。方法 经冷冻干燥、混匀、分装制备了芹菜粉中总膳食纤维标准物质。采F-检验评价标准物质的均匀性, 采用T检验(t-test)评价标准物质的长期和短期稳定性, 6家实验室统一采用酶重量对芹菜粉中总膳食纤维进行定值, 并对定值结果进行了不确定度评估。结果 芹菜粉标准物质均匀性、稳定性均符合标准物质定值技术要求。芹菜粉中总膳食纤维标准物质定值结果为(29.9±2.3) g/100 g, k=2。结论 该标准物质可用于天然食品中总膳食纤维的日常检测的质量控制。

英文摘要:

      Objective To prepare the reference material of total dietary fiber in celery powder. Methods The reference material of total dietary fiber in celery powder was prepared by freeze-drying, mixing and repacking. F-test was used to evaluate the uniformity of the reference material, and t-test was used to evaluate the long-term and short-term stability of the reference material. The enzymatic gravimetric method was used to determine standard value of the total dietary fiber in 6 laboratories, and the uncertainty of the results was evaluated. Results The uniformity and stability of celery powder met the technical requirements of reference material. The value of total dietary fiber in celery powder was (29.9±2.3) g/100 g, k=2. Conclusion The reference material can be used for the quality control of daily detection of total dietary fiber in natural food.