| Автор | Thompson, Michael |
| Автор | Owen, Linda |
| Автор | Wilkinson, Kate |
| Автор | Wood, Roger |
| Автор | Damant, Andrew |
| Дата выпуска | 2002 |
| dc.description | 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. |
| Формат | application.pdf |
| Издатель | Royal Society of Chemistry |
| Название | A comparison of the Kjeldahl and Dumas methods for the determination of protein in foods, using data from a proficiency testing scheme |
| Тип | research-article |
| DOI | 10.1039/b208973b |
| Electronic ISSN | 1364-5528 |
| Print ISSN | 0003-2654 |
| Журнал | Analyst |
| Том | 127 |
| Первая страница | 1666 |
| Последняя страница | 1668 |
| Аффилиация | Thompson Michael; School of Biological and Chemical Sciences, Birkbeck College (University of London) |
| Аффилиация | Owen Linda; FAPAS, Central Science Laboratory |
| Аффилиация | Wilkinson Kate; FAPAS, Central Science Laboratory |
| Аффилиация | Wood Roger; Food Standards Agency, Institute of Food Research |
| Аффилиация | Damant Andrew; Food Standards Agency |
| Выпуск | 12 |
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