Grossbier D T, Schoenfuss Tonya C
Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul 55108.
JDS Commun. 2020 Dec 11;2(1):13-15. doi: 10.3168/jdsc.2020-0008. eCollection 2021 Jan.
Mineral analysis of cheese products is a labor- and time-intensive process. Pretreatment using dry or atmospheric wet ashing to decompose organic matter before measurement on a spectrometer can take more than 24 h to complete. Samples of low-moisture, part-skim mozzarella (LMPS) cheese were digested using microwave-accelerated digestion (MAD) and conventional dry ashing. A comparison of 23 samples, in duplicate, was performed to determine equivalency. A two one-sided test (TOST) analysis showed that the confidence intervals were within acceptable differences for standard method variation (less than 70 mg/100 g per International Dairy Federation method 119:2007). Bias was observed for the quantification of sodium in microwave-digested samples, averaging 14 mg/100 g higher. Based on the TOST criteria, we concluded that the methods are equivalent.
奶酪产品的矿物质分析是一个耗费人力和时间的过程。在光谱仪上进行测量之前，使用干式或常压湿式灰化法进行预处理以分解有机物，可能需要超过24小时才能完成。采用微波加速消解（MAD）和传统干式灰化法对低水分、部分脱脂马苏里拉（LMPS）奶酪样品进行消解。对23个样品进行了一式两份的比较，以确定其等效性。双侧检验（TOST）分析表明，置信区间在标准方法变异的可接受差异范围内（根据国际乳品联合会方法119:2007，小于70毫克/100克）。在微波消解样品中钠的定量分析中观察到偏差，平均高出14毫克/100克。根据TOST标准，我们得出结论，这两种方法是等效的。
