[目的] 为了提高乳制品及婴幼儿配方食品中脂肪的检测效率和结果的稳定性,对《GB 5009.6—2016 食品安全国家标准 食品中脂肪的测定》碱水解法进行优化。[方法] 调整淀粉酶用量、淀粉酶水解时间和脂肪抽提提高检测效率;调整氨水用量提高结果的稳定性。使用质控样品和参与能力验证的方式,验证优化后结果的准确性,[结果]平行测定试验验证优化结果的精密度,结果符合《GB/T 27404—2008 实验室质量控制规范 食品理化检测》附录F.5准确度要求。

[Objective] In order to improve the detection efficiency and stability of the results of fat in dairy products and infant formula foods, the alkaline hydrolysis method of GB 5009.6—2016 National Food Safety Standard for Determination of Fat in Foods was optimized. [Method] The detection efficiency was improved by adjusting the dosage of amylase, hydrolysis time of amylase and fat extraction. Adjust the dosage of ammonia water to improve the stability of the results. The accuracy of the optimized results was verified by using quality control samples and participating in capacity verification. [Result] The precision of the optimized results was verified by parallel determination test,and the results met the accuracy requirements of Appendix F.5 of GB/T 27404—2008 Laboratory Quality Control Standard for Physical and Chemical Detection of Food.