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<p>Reliable measurements of protein, fat, moisture, and ash content in food products and raw materials require the use of reference materials that are similar in composition to samples to be analyzed and traceable to standards and/or measurement results from national metrology institutes. The equivalence of measurement results from national metrology institutes should be confirmed by key comparisons. In this article, the authors present the results of the COOMET 881/RU-a/23 pilot comparison in the field of measuring the nutritional value of soy flour, a&#xa0;preparatory stage prior to organizing a&#xa0;key comparison in this field. This comparison was conducted in 2024 with the participation of national metrology institutes of Russia, the Kyrgyz Republic, and China. The objects of comparison included reference materials for the composition of defatted and semi-defatted soy flour, which were preliminarily studied for homogeneity and stability. To analyze the mass fractions of moisture, nitrogen, protein, crude fat, and ash in these reference materials, the participants applied measurement procedures implemented by means of standard equipment, as well as primary reference measurement procedures. When estimating uncertainty, the participants factored in components associated with the following sources: discrepancies between parallel determinations; rounding of measurement results; direct measurements of quantities included in measurement equations; fulfillment of conditions for achieving a&#xa0;constant mass after drying, extraction, and ashing; deviation of measurement conditions from the optimal values. The comparison revealed consistency in the results of measuring the mass fractions of moisture, nitrogen, protein, and crude fat with expanded uncertainties (at a&#xa0;coverage factor of&#xa0;2) of 0.06–0.12%, 0.034–0.060%, 0.19–0.40%, and 0.04–0.08%, respectively, which exceeds the accuracy of standard procedures (methods) by 2–8&#xa0;times. The observed inconsistent result of measuring ash mass fraction obtained by one of the participants can be attributed to the empirical nature of the measurand. When empirical quantities are measured, the consistency of results can be achieved by establishing strict measurement conditions and permissible variation limits. The comparison results will be used to prepare proposals for a&#xa0;key comparison in the field of measuring the nutritional value of soy flour.</p>

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Results of the COOMET 881/RU-a/23 pilot comparison in the field of measuring the nutritional value of soy flour

  • 期刊论文

  • 发表日期：

    2025年11月17日

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  • Anna S. Sergeeva,
  • Olga S. Golynets,
  • Aigul M. Aksupova,
  • Zhen Guo,
  • Bo Zhao,
  • Ling Shi,
  • Xia Zhou,
  • Guangliang Zhao,
  • Xiuqin Li

摘要

Reliable measurements of protein, fat, moisture, and ash content in food products and raw materials require the use of reference materials that are similar in composition to samples to be analyzed and traceable to standards and/or measurement results from national metrology institutes. The equivalence of measurement results from national metrology institutes should be confirmed by key comparisons. In this article, the authors present the results of the COOMET 881/RU-a/23 pilot comparison in the field of measuring the nutritional value of soy flour, a preparatory stage prior to organizing a key comparison in this field. This comparison was conducted in 2024 with the participation of national metrology institutes of Russia, the Kyrgyz Republic, and China. The objects of comparison included reference materials for the composition of defatted and semi-defatted soy flour, which were preliminarily studied for homogeneity and stability. To analyze the mass fractions of moisture, nitrogen, protein, crude fat, and ash in these reference materials, the participants applied measurement procedures implemented by means of standard equipment, as well as primary reference measurement procedures. When estimating uncertainty, the participants factored in components associated with the following sources: discrepancies between parallel determinations; rounding of measurement results; direct measurements of quantities included in measurement equations; fulfillment of conditions for achieving a constant mass after drying, extraction, and ashing; deviation of measurement conditions from the optimal values. The comparison revealed consistency in the results of measuring the mass fractions of moisture, nitrogen, protein, and crude fat with expanded uncertainties (at a coverage factor of 2) of 0.06–0.12%, 0.034–0.060%, 0.19–0.40%, and 0.04–0.08%, respectively, which exceeds the accuracy of standard procedures (methods) by 2–8 times. The observed inconsistent result of measuring ash mass fraction obtained by one of the participants can be attributed to the empirical nature of the measurand. When empirical quantities are measured, the consistency of results can be achieved by establishing strict measurement conditions and permissible variation limits. The comparison results will be used to prepare proposals for a key comparison in the field of measuring the nutritional value of soy flour.