食品灰分两种测定方法适用性的研究-食品安全质量检测学报.PDF

5 3 Vol. 5 No. 3 2014 3 Journal of Food Safety and Quality Mar. , 2014 聂小林, 孙 伟, 徐春祥* (, 210007) 摘 要: 目的 (GB 5009.4-2010), 方法 , , 结果 10 , , 5%0.4% , 结论 , , , 关键词: ; ; The applicability of two methods for ash determination in food * NIE Xiao-Lin, SUN Wei, XU Chun-Xiang (Jiangsu Province Products Quality Testing and Inspection Institute , Nanjing 210007, China) ABSTRACT: Objectives This paper discussed the difference between two ash determination methods de- scribed in GB 5009.4-2010 “National food safety standard determination of ash in foods” and how to choose appropriate method for different samples. Methods The ash in samples was determined by methods described in the national standard. In the first method, ashing auxiliaries magnesium acetate was used, while it was absent in the second method. The two methods were then compared, including sample selection, crucible process, sample carbonization, ashing and weighing. Results According to ash and phosphorus content in 10 samples containing less ash can be determined by direct ashing method, the relative phase difference measurement re- sults should be less than 5%. The method involving ashing auxiliaries was applicable to the special samples with phosphorus content above 0.4%. The sampling quantity is small enough. Conclusion It is simple to de- termine ash in foods, but attention should be paid to the detai