红外牛奶分析性能规范。

Performance specifications for infrared milk analysis.

作者信息

Biggs D A

出版信息

J Assoc Off Anal Chem. 1979 Nov;62(6):1211-4.

Abstract

Maximum limits of 0.02% are recommended for precision of IR analysis for fat, protein, and lactose, and 0.04% for total solids. Recommended maximum systematic errors are 0.06% for fat, protein, and lactose, and 0.12% for total solids, when instrument results are compared with results of specified AOAC methods. Recommended maximum mean differences between instrument and standard results are based on 95% confidence limits for the mean of 8 samples; precision and systematic errors are calculated as the standard deviation of difference between duplicates for 8 samples, and systematic errors are calculated as the standard deviation of difference between instrument and reference results for 8 samples. Automated sections for milk of Official Methods of Analysis were rewritten to eliminate references to individual instruments, to eliminate possible differences between calibration procedures for different instruments, and to stress important instrument operational characteristics which can have significant effects on instrument performance.

摘要

脂肪、蛋白质和乳糖红外分析的推荐精度上限为0.02%，总固体的推荐精度上限为0.04%。将仪器结果与指定的AOAC方法结果进行比较时，脂肪、蛋白质和乳糖的推荐最大系统误差为0.06%，总固体的推荐最大系统误差为0.12%。推荐的仪器结果与标准结果之间的最大平均差异基于8个样品均值的95%置信限；精度和系统误差按8个样品重复测定差值的标准偏差计算，系统误差按仪器结果与8个样品参考结果差值的标准偏差计算。《分析方法官方标准》中牛奶自动分析部分进行了改写，以消除对个别仪器的提及，消除不同仪器校准程序可能存在的差异，并强调可能对仪器性能产生重大影响的重要仪器操作特性。