Collaborative study concerning the enzymatic determination of starch in food, feed, and raw materials of the starch industry

被引：0
作者：
Brunt, K [1 ]
机构：
[1] TNO, Nutr & Food Res Inst, Dept Carbohydrate Technol, NL-9723 CC Groningen, Netherlands
来源：
STARCH-STARKE | 2000年 / 52卷 / 2-3期
关键词：
collaborative test; enzymatic starch determination; food; feed;
D O I：
10.1002/(SICI)1521-379X(200004)52:2/3<73::AID-STAR73>3.3.CO;2-K
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This paper describes the collaborative study for establishing the repeatability and reproducibility of a recently developed new enzymatic starch determination. The ring test was in accordance to the ISO 5725 requirements for interlaboratory studies. The interlaboratory test resulted in a good relative repeatability of 1-2% and a relative reproducibility of about 3-5% for the tested enzymatic starch determination. The method is now in use as a revision to the Dutch Standard Protocol NEN 3574.
引用
收藏
页码：73 / 75
页数：3
相关论文
共 6 条
  • [1] [Anonymous], 1994, ISO 5725-2 Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
  • [2] Brunt K, 1998, STARCH-STARKE, V50, P413, DOI 10.1002/(SICI)1521-379X(199810)50:10<413::AID-STAR413>3.0.CO
  • [3] 2-F
  • [4] *ISO TC, 14 ISO TC 3415C 10 A
  • [5] *NEN, 1998, 3574 NEN
  • [6] NEN, 1974, Standard 3574
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