食品分析有答案.docVIP

食品分析试卷一、________名词解释(10~20%)检样原始样品回收率，对照试验, 空白试验, 平行试验，水分活度，总灰分，有效酸度，固有酸度，膳食纤维，粗蛋白，非蛋白氮，食品添加剂，有毒元素，掩蔽剂， 原子吸收法，紫外分光光度法国际糖度刻度尺FDA，AA，Aw,FAO，WHOEDTA，AOAC，ISO，ADI，S, TTCL,GC, HPLC, IR，AR,CR，GR，BHT，二、填空（30%）1．样品的采集有_______________________________________________，_____________________________________二种方法。必须遵循_____________________________________________原则；采集步骤_______________________________，_________________________________，____________________________________________。2．准确度是指____________________________________________________________；准确度由_____________________________误差决定；反映_______________________________________________。3．精密度是指______________________________________；精密度由_________________________________________________造成，它代表测定方法的_____________________________________________________________。4．水分测定中样品性质不同，预处理各不相同，固态样品必须_____________________________，浓稠态____________________________________________________，液态__________________________________________________________。5．干燥法测定水分的原理___________________________________________________________________________________________。_可能引起误差的因素有_________________________________________________________________________________________________。6．卡尔费休法测水分的原理_______________________________________________________________________________________。适用范围__________________________________________________________________________________________________________________________；注意事项______________________________________________________________________________________________________________________。7．测灰分前，样品必须预处理，果汁、牛乳等液体样品应_________________________________，果蔬等含水量较多的样品应_________________________________________________________________________，谷物、豆类等固体样品应___________________________________________________，富含脂肪样品应_______________________________，富含糖样品应_____________________________________________________________________________________。加速灰化的方法有_____________________________________________________________________________________________________。