| 食品中蛋白质之氮定量方法的比较与研究 |
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| 引用本文： | 杜先锋,张延爱.食品中蛋白质之氮定量方法的比较与研究[J].安徽师范大学学报(自然科学版),1997,20(1):63-65. |
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| 作者姓名： | 杜先锋 张延爱 |
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| 作者单位： | 无锡轻工大学食品学院 |
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| 摘 要： | 在比较了经典的和现代的关于食品中蛋白质含氮量测定方法的基础上，详细地探讨了用分光光度法来测定食品中蛋白质的含量。此法测定的结果，经统计学处理，其标准差Ｓ为０．６６，变异系数ＣＶ％和２．４％，并用标准液测定本法的平均回收率Ｘ＝１０３．６％，对五种不同样品分别与凯氏定氮法测定的结果比较，配对ｔ检验的结果ｔ＜ｔ＾０．０５（５），Ｐ＞０．０５，两种测定方法无显著性差异。
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| 关 键 词： | 食品 蛋白质 含氮量 测定 |
APPROACH TO THE QUANTITATIVE DETERMINATION OF PROTEIN CONTENT IN FOOD STUFFS |
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| Du Xianfeng,Zhang Yanai.APPROACH TO THE QUANTITATIVE DETERMINATION OF PROTEIN CONTENT IN FOOD STUFFS[J].Journal of Anhui Normal University(Natural Science Edition),1997,20(1):63-65. |
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| Authors: | Du Xianfeng Zhang Yanai |
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| Abstract: | On the basis of comparison between the traditional and the modern methods of determining the protein content in food stuffs, the spectrophotometry is precisely discussed. In this way, the standard deviation and the coefficient of variation are 0.66 and 2.4% respectively, and the average recovery rate of nitrogen is 103.6%. By analysing five different food stuffs, there is no significant difference between the results by the spectrophotometry and the Kjedahl method. |
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| Keywords: | food stuff\ protein content\ determination |
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