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首页> 外文期刊>The Analyst: The Analytical Journal of the Royal Society of Chemistry: A Monthly International Publication Dealing with All Branches of Analytical Chemistry >A comparison of the Kjeldahl and Dumas methods for the determination of protein in foods, using data from a proficiency testing scheme
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A comparison of the Kjeldahl and Dumas methods for the determination of protein in foods, using data from a proficiency testing scheme

机译：使用能力验证计划的数据对凯氏定氮法和杜马斯法测定食品中蛋白质的比较

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摘要

Both the Kjeldahl and the Dumas methods for the determination of protein in foodstuffs are currently in use, but the empirical nitrogen factors used to convert the determined nitrogen content to protein content are based on the Kjeldahl method alone. Non-equivalence between the two methods could therefore result in some laboratories reporting an incorrect protein content. We report here a study using data accumulated over several years in the results of a proficiency testing scheme. On average the Dumas method provided results that were relatively higher by about 1.4% than the Kjeldahl method, but the difference between the methods depended on the type of foodstuff. The methodology of looking for bias between analytical methods is critically discussed.
机译：目前正在使用凯氏定氮法和杜马斯法测定食品中的蛋白质，但是用于将确定的氮含量转化为蛋白质含量的经验氮因子仅基于凯氏定氮法。因此，两种方法之间的不等效性可能导致某些实验室报告不正确的蛋白质含量。我们在这里报告一项使用能力验证计划结果中积累的多年数据的研究。平均而言，Dumas方法提供的结果比凯氏定氮法高出约1.4％，但两种方法之间的差异取决于食品的类型。在分析方法之间寻找偏差的方法学进行了严格讨论。

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