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Quality assuring of wheat flour as a reference material for protein measurements
Accreditation and Quality Assurance ( IF 0.9 ) Pub Date : 2020-06-18 , DOI: 10.1007/s00769-020-01435-7
R. I. Mahmoud , N. S. Abdelaziz

Certified reference materials (CRM) are essential tools for calibration of measuring instruments, validation of analytical methods and assuring quality of measurement results. However, in the case of the mass fractions protein and moisture in wheat flour, which is used to determine the quality and the market ability of flour, there is a lack of matrix reference materials. CRM for protein and moisture in wheat flour has been measured by the National Institute of Standards, Egypt. This article describes the value assignment of the mass fractions nitrogen and moisture in wheat flour by using Kjeldahl and dry oven; then, measuring the samples by inframatic analyzer system, the results were statistically analyzed and weighted mean; the results were found to be 10.33 % ± 0.36 % ( k = 2) for protein and 16.98 % ± 0.30 % ( k = 2) for moisture (as mass fractions). Finally, with performance test program for the samples used from wheat flour our lab reported satisfactory results.

中文翻译:

小麦粉作为蛋白质测量参考材料的质量保证

经认证的标准物质 (CRM) 是校准测量仪器、验证分析方法和确保测量结果质量的重要工具。然而,在小麦粉中蛋白质和水分质量分数用于判断面粉的质量和市场能力的情况下,缺乏基质参考材料。小麦面粉中蛋白质和水分的 CRM 已由埃及国家标准研究所测量。本文介绍了利用凯氏定氮法和干燥炉对小麦粉中氮和水分质量分数的赋值;然后,通过inframatic分析仪系统对样品进行测量,对结果进行统计分析并加权平均;发现结果为蛋白质的 10.33 % ± 0.36 % (k = 2) 和 16.98 % ± 0。30 % (k = 2) 水分(作为质量分数)。最后,通过对小麦粉样品的性能测试程序,我们的实验室报告了令人满意的结果。
更新日期:2020-06-18
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