[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.
JIANG Yingdi
. The Optimization of Alkaline Hydrolysis for Measuring the Fat Amount in Dairy Products[J]. China Dairy, 2023
, 0(8)
: 90
-94
.
DOI: 10.12377/1671-4393.23.08.16
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