Determination of the acid value of instant noodles: interlaboratory study.
An interlaboratory study was performed to evaluate the method for determining the acid value of instant noodles, based on the Japanese Agricultural Standard (JAS), with extraction of lipid using petroleum ether at a volume of 100 mL to the test portion of 25 g. Thirteen laboratories participated and analyzed 5 test samples as blind duplicates. Statistical treatment revealed that the repeatability (RSDr) of acid value was <6.5%, and the reproducibility (RSDR) of acid value was <9.6%. The HorRat values (RSDR/predicted RSDR) were 1.2-1.8, where the RSDR and the predicted RSDR were obtained in terms of free fatty acids in the noodles per unit weight, using the equation [acid value = percent free fatty acids (as oleic) x 1.99] and the extracted lipid contents. This method was shown to have acceptable precision by the present study.
Hakoda
Akiko
A
Center for Food Quality, Labeling and Consumer Services, 2-1, Shintoshin, Chuo, Saitama, Japan. akiko_hakoda@cfqlcs.go.jp
Sakaida
Kenichi
K
Suzuki
Tadanao
T
Yasui
Akemi
A
D000143:Acids / Q000032:analysis*; D000473:Alkanes; D005504:Food Analysis / Q000379:methods* / Q000592:standards / Q000706:statistics & numerical data; D007564:Japan; D007753:Laboratories; D008055:Lipids / Q000737:chemistry / Q000302:isolation & purification; D015203:Reproducibility of Results; D014908:Triticum / Q000737:chemistry
D000143:Acids; D000473:Alkanes; D008055:Lipids; C004544:naphtha