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《化学分析计量》 2021年第06期
DOI:10.3969/j.issn.1008-6145.2021.06.002
乳粉中脂肪成分分析标准物质的研制
安巧云1,魏敏1,周剑2,柴艳兵1,张耀广1,王梦1,曹玉兰1,李兴佳1
1.君乐宝乳业集团,农业农村部乳品质量安全控制重点实验室,石家庄 050021; 2.中国农业科学院农业质量标准与检测技术研究所,农业农村部农产品质量安全重点实验室,北京 100081 
Preparation of reference material for fat composition analysis in milk powder
An Qiaoyun1, Wei Min1, Zhou Jian2, Chai Yanbing1, Zhang Yaoguang1, Wang Meng1, Cao Yulan1, Li Xingjia1
1. Junlebao Dairy Group, Shijiazhuang Key Laboratory of Dairy Quality and Safety Control, Ministry of Agriculture and Villages, Shijiazhuang 050021, China; 2. Key Laboratory of Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products of CAAS, Beijing 100081, China 
摘要:研制乳粉中脂肪成分分析标准物质。选择与日常脂肪检测水平相当的乳粉,经过混匀、分装、真空密封、辐照灭菌制备了脂肪成分分析标准物质,按5 g/袋进行包装,共包装800个单元。采用碱水解法,分别从均匀性、长期稳定性、短期稳定性、以及6家实验室联合定值进行考察,联合定值实验室均采用碱水解法测定乳粉中脂肪。对定值结果进行不确定度评定,乳粉中脂肪的质量分数为26.5%,扩展不确定度为0.6%(k=2)。结果表明,该标准物质均匀性、稳定性良好,符合JJG 1006—1994要求,满足日常检测质量控制、定量检测等使用要求。 
Abstract:The reference material for fat composition analysis in milk powder was developed. Milk powder with the same level as daily fat detection was selected for the experiment. After mixing, packing, vacuum sealing and irradiation sterilization, the standard material for fat composition analysis was prepared. It was packed in 5 g/bag with 800 units in total. The experiment was conducted by alkaline hydrolysis method. The uniformity, long-term stability, short-term stability and the joint determination of 6 laboratories were investigated respectively. The joint determination laboratories all adopted alkaline hydrolysis method. Uncertainty of the fixed value results was evaluated. The mass fraction of fat in milk powder was 26.5% with the extended uncertainty of 0.6%(k=2). The results show that the standard substance has good uniformity and stability, conforms to the requirements of JJG 1006-1994, and meets the requirements of daily quality control and quantitative detection. 
关键词:脂肪成分分析标准物质;碱水解法;均匀性;稳定性;定值 
Keywords:fat component analysis reference material; alkali hydrolysis method; uniformity; stability; fixed value 
本文引用格式:
安巧云,魏敏,周剑,等.乳粉中脂肪成分分析标准物质的研制[J].化学分析计量,2021,30(6):6.
An Qiaoyun,Wei Min,Zhou Jian,et al. Preparation of reference material for fat composition analysis in milk powder[J]. Chemical Analysis and Meterage,2021,30(6):6. 

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