Determination of the acid value of instant noodles: Interlaboratory study

被引：0
作者：
Hakoda, Akiko
Sakaida, Kenichi
Suzuki, Tadanao
Yasui, Akemi
机构：
[1] Ctr Food Qual Labeling & Consumer Serv, Chuo, Saitama 3309731, Japan
[2] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan
来源：
JOURNAL OF AOAC INTERNATIONAL | 2006年 / 89卷 / 05期
关键词：
D O I：
暂无
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
An interlaboratory study was performed to evaluate the method for determining the acid value of instant noodles, based on the Japanese Agricultural Standard (JAS), with extraction of lipid using petroleum ether at a volume of 100 mL to the test portion of 25 g. Thirteen laboratories participated and analyzed 5 test samples as blind duplicates. Statistical treatment revealed that the repeatability (RSDR) of acid value was < 6.5%, and the reproducibility (RSDR) of acid value was < 9.6%. The HorRat values (RSDR/predicted RSDR) were 1.2-1.8, where the RSDR and the predicted RSDR were obtained in terms of free fatty acids in the noodles per unit weight, using the equation [acid value = percent free fatty acids (as oleic) x 1.99] and the extracted lipid contents. This method was shown to have acceptable precision by the present study.
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页码：1341 / 1346
页数：6
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