| 鲜肉中挥发性盐基氮含量测定的不确定度评定 |
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| 引用本文： | 郭亚萍,张永春,陈宇.鲜肉中挥发性盐基氮含量测定的不确定度评定[J].北京轻工业学院学报,2011(2):37-40,58. |
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| 作者姓名： | 郭亚萍 张永春 陈宇 |
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| 作者单位： | 北京稻香村食品有限责任公司品管部,北京102209 |
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| 摘 要： | 挥发性盐基氮（TVB-N）值是目前国标上公认的用于评价肉质新鲜程度的理化指标,为了准确测量鲜肉中挥发性盐基氮的含量,客观评定鲜肉的新鲜程度,主要利用半微量凯氏定氮法,对鲜肉中挥发性盐基氮的含量进行了测量不确定度评定,评定结果表明,样品溶液实际消耗盐酸溶液的体积和结果重复性是影响该方法测量不确定度的主要因素.
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| 关 键 词： | 挥发性盐基氮 半微量凯氏定氮法 鲜肉 测量不确定度 |
Evaluation on Uncertainty of Determination of Total Volatile Basic Nitrogen in Fresh Meat |
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| GUO Ya-ping,ZHANG Yong-chun,CHEN Yu.Evaluation on Uncertainty of Determination of Total Volatile Basic Nitrogen in Fresh Meat[J].Journal of Beijing Institute of Light Industry,2011(2):37-40,58. |
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| Authors: | GUO Ya-ping ZHANG Yong-chun CHEN Yu |
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| Affiliation: | (Beijing Daoxiangcun Food Co.,LTD,Quality Management Department,Beijing 102209,China) |
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| Abstract: | Total volatile basic nitrogen（TVB-N） value is a recognized national standard for evaluating physical and chemical indicators of meat freshness.In this paper,the measurement uncertainty for the amount of TVB-N in fresh meat was evaluated using semi-micro method of Kay＇s fixed nitrogen in order to accurately measure the volatile basic nitrogen content of the fresh meat and assess the freshness of meat objectively.The evaluation result indicated that the major factors of uncertainty were the actual consumption volume of hydrochloric acid for sample solution and the repeatability of measurement outcome. |
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| Keywords: | TVB-N semi-micromethod of Kay＇s fixed nitrogen fresh meat measurement of uncertainty |
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