Pulliainen T K, Wallin H C
VTT Biotechnology and Food Research, Finland.
J AOAC Int. 1996 Nov-Dec;79(6):1408-11.
A collaborative study was conducted to validate a spectrophotometric-colorimetric method for determining total phosphorus in foods. The sample was dry-ashed in the presence of zinc oxide, and total phosphorus content was measured colorimetrically as molybdenum blue. Twelve laboratories from the Nordic countries participated in the study. The test materials included potato flour, sausage, cold ham, infant formula powder, cheese, and skimmed milk powder. Participants received 12 randomly coded samples of 2 blind duplicates of each material. Phosphorus contents of materials varied between 0.076 and 0.96 g/100 g. Relative standard deviations for repeatability of the method varied from 1.1% for 0.96 g phosphorus/100 g to 5.4% for 0.29 g phosphorus/100 g. Relative standard deviations for reproducibility varied from 3.6% for 0.96 g phosphorus/100 g to 7.7% for 0.23 g phosphorus/100 g. The colorimetric method for determination of total phosphorus in foods has been adopted first action by AOAC INTERNATIONAL as an NMKL/AOAC INTERNATIONAL method.
开展了一项合作研究，以验证一种用于测定食品中总磷的分光光度-比色法。样品在氧化锌存在下进行干灰化，总磷含量以钼蓝比色法测定。来自北欧国家的12个实验室参与了该研究。测试材料包括马铃薯粉、香肠、冷火腿、婴儿配方奶粉、奶酪和脱脂奶粉。参与者收到了每种材料2份盲样重复的12个随机编码样品。材料中的磷含量在0.076至0.96 g/100 g之间。该方法重复性的相对标准偏差从磷含量为0.96 g/100 g时的1.1%到磷含量为0.29 g/100 g时的5.4%不等。再现性的相对标准偏差从磷含量为0.96 g/100 g时的3.6%到磷含量为0.23 g/100 g时的7.7%不等。食品中总磷的比色测定法已被AOAC国际首次采用作为NMKL/AOAC国际方法。
