食品分析
1. Food analysis
*Introduction
Food analysis involves the estimation of the main
components of a food using procedures that allow a
reasonably rapid and acceptable measurement of various food
fractions without the need for sophistical equipment or
chemicals.
*Proximate analysis of foods
Proximate analysis may be defined as the determination of a
group of closely related compounds together, e.g. total
protein.
It conventionally includes determinations of the amounts of
water, protein, fat (ether extract), ash and fiber, with
nitrogen free extract being estimated by subtracting the
sum total of these five percentages from 100.
Nitrogen-free extract (NFE)%
= 100－(% water+% protein + % fat + % ash + % fiber)
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