Institute of Nutrition, Mahidol University, Putthamonthon 4, Salaya, Nakhon Pathom, Thailand.
Food Chem. 2013 Oct 1;140(3):598-607. doi: 10.1016/j.foodchem.2012.11.127. Epub 2012 Dec 6.
This study assessed the performance of 17 laboratories in Thailand in analysing mandatory nutrients in salted, fried broad bean and in using data to prepare nutrition labels. Nutrient levels in the test material, as robust mean (x(∗)) and robust standard deviation (s(∗)), were assigned in line with ISO 13528. Data obtained from the laboratories were statistically evaluated against these values. Laboratories with satisfactory, questionable and unsatisfactory results for each nutrient were identified based on robust z-score. Laboratories achieving satisfactory analytical results (z-score⩽2) were for lipid, 82%; protein, 85%; Na, 82%; Ca, 62%; Fe, 81%; ash, 70%; and moisture, 62%. Reference values for some nutrients in broad bean powder were developed using data from satisfactorily performing laboratories. Less than 20% of the laboratories demonstrated good performance in preparing nutrition labels. Common mistakes were the nutrition information format, estimation of serving size and serving(s) per package.
本研究评估了泰国 17 家实验室在分析盐腌、油炸蚕豆中强制营养素以及利用数据来准备营养标签方面的表现。根据 ISO 13528，测试材料中的营养素水平以稳健均值（x()）和稳健标准差（s()）的形式分配。从实验室获得的数据与这些值进行了统计学评估。根据稳健 z 分数，确定了每个营养素的满意、有疑问和不满意的实验室。在脂质、蛋白质、Na、Ca、Fe、灰分和水分方面取得满意分析结果（z 分数⩽2）的实验室分别为 82%、85%、82%、62%、81%、70%和 62%。使用表现良好的实验室的数据，为蚕豆粉中的一些营养素制定了参考值。不到 20%的实验室在准备营养标签方面表现良好。常见错误是营养信息格式、估计食用份量和每份包装的食用份量。
