方案摘要
方案下载| 应用领域 | 食品/农产品 |
| 检测样本 | 蔬菜 |
| 检测项目 | 营养成分>粗纤维, 脂肪, 蛋白质 |
| 参考标准 | GB 5009.5 食品安全国家标准 食品中蛋白质的测定 |
智利南部传统蔬菜作为天然成分潜在来源的营养价值评估Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients 豌豆、玉米、胡萝卜、韭菜、菠菜、甜菜、香菜、欧芹 Eight vegetables were selected for the study namely pea (Pisum sativum), corn (Zea mays), carrot (Daucus carota), leek (Allium ampeloprasum), spinach (Spinacia oleracea), chard (Beta vulgaricus var. cicla), coriander (Coriandrum sativum) and parsley(Petroselinum crispum). 蛋白质使用格哈特DUMATHERM® N PRO杜马斯定氮仪检测，蛋白质系数6.25 The protein content was determined by Dumas method (DUMATHERM® N PRO analyser,Königswinter, Germany) using a conversion factor of 6.25. The oil content was determined according to the AOAC ofcial method 945.18. The crude fbre was measured using the gravimetric method according to the AOAC ofcial method 978.10.
智利南部传统蔬菜作为天然成分潜在来源的营养价值评估Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients
豌豆、玉米、胡萝卜、韭菜、菠菜、甜菜、香菜、欧芹
Eight vegetables were selected for the study namely pea (Pisum sativum), corn (Zea mays), carrot (Daucus carota), leek (Allium ampeloprasum), spinach (Spinacia oleracea), chard (Beta vulgaricus var. cicla), coriander (Coriandrum sativum) and parsley(Petroselinum crispum).
蛋白质使用格哈特DUMATHERM® N PRO杜马斯定氮仪检测，蛋白质系数6.25
The protein content was determined by Dumas method (DUMATHERM® N PRO analyser,Königswinter, Germany) using a conversion factor of 6.25. The oil content was determined according to the AOAC ofcial method 945.18. The crude fbre was measured using the gravimetric method according to the AOAC ofcial method 978.10.
工业园区污水及经生物反应器处理后的污水氨氮、有机氮及化学需氧量（COD）的测定
使用格哈特凯氏定氮仪测定药用汉麻（大麻）中氮含量
使用格哈特凯氏定氮仪测定水溶性复合氮磷肥料NPF中氮含量
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