Interlaboratory Study on the Determination of Crude Protein in Macaroni Products on JAS by Kjeldahl Method Using Copper Catalysts
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概要
- 論文の詳細を見る
The Kjeldahl method using copper catalysts for digestion was established as an analytical method for the determination of crude protein in macaroni products in the Japanese Agricultural Standard (JAS). An interlaboratory study was performed to evaluate this Kjeldahl method. Eleven participating laboratories independently analyzed five test materials (five pairs of blind duplicates) of macaroni products. After removal of statistical outliers, the repeatability (RSDr) and reproducibility (RSDR) of the evaluated methods were 0.25-0.59 % and 1.2-1.5 %, respectively. The HorRat values (RSDR (%)/predicted RSDR (%)) of the total nitrogen content were calculated to be at 0.32 to 0.43. This method was shown to have acceptable precision in this study.
- 社団法人 日本食品科学工学会の論文
- 2009-09-01
著者
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YASUI Akemi
National Food Research Institute
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Suzuki Tadanao
Food And Agricultural Materials Inspection Center
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HAKODA Akiko
Food and Agricultural Materials Inspection Center
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II Yusuke
Food and Agricultural Materials Inspection Center
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