食品分析 Food Analysis2.pptVIP

Chapter 2. Basic knowledge of food analysis Preface General procedure of food analysis: Collection, preparation and preservation of sample → pretreatment of sample → analysis → deal with the data → write report Section 1. Collection, preparation and preservation of sample 1. Sampling 1. 1 Definition: choose a part of representative sample from the large number analytical object as testing sample. 1.2 Importance of proper sampling 1) For the same kind of food, its composition and content maybe different for the different of breed, producing area or storage condition. 2) For the same analytical object, the composition and content in different position of object maybe different. 1.3 Principle of right sampling 1) Representative 2) Keep the original condition of sample 1.4 Process of sampling Check sample→original sample→average sample 检样：由分析对象大批物料的各个部分采集的少量物料称为检样。 原始样品：许多份检样综合在一起称为原始样品。 平均样品：原始样品经过技术处理，再抽取其中的一部分供分析检验的样品，称为平均样品。 1.5 General method of sampling 1) Random sampling 2) Representative sampling Sampling method Uniform solid materials Stiff semi-solid materials Liquid materials Solid foods of uniform composition 1.6 Quantity of sample Sample should be divided into three parts , and each quantity should be no less than 0.5 kg. 1.7 Attention on sampling 1) Any sampling tool should be clean. 2) Keep the original condition of microorganism and physical chemistry of sample. Avoid population or change of sample. 3) Samples of different sensory property should not be mixed together. 4) After sampling, the sample should be analyzed at once to avoid the change. 5) The vessel of sample should be labeled the following information: sample name, sampling position, sampling date, sampling method, sampling quantity, sampler and analysis item. 2. Preparation of sample The sample colleted according to sampling rule sometimes has excessive quantity, large granule and asymmetric composition. So, to ensure the accurate analytic result, the sample must be