rmjournalЭталоны. Стандартные образцыMeasurement Standards. Reference Materials2687-0886D. I. Mendeleyev Institute for Metrology10.20915/2077-1177-2024-20-1-59-84rmjournal-476Research ArticleСовременные методы анализа веществ и материаловModern methods of analysis of substances and materialsАктуальные вопросы определения содержания жира в пищевых продуктах и продовольственном сырье (обзор)Current Issues in Determining Fat Content in Food Products and Food Raw Materials (Review)https://orcid.org/0000-0001-8347-2633СергееваА. С.SergeevaA. S.

Сергеева Анна Сергеевна –  канд. хим. наук, старший научный сотрудник лаборатории метрологии влагометрии и стандартных образцов 

620075, г. Екатеринбург, ул. Красноармейская, д. 4

Researcher ID: AAE-7942–2021 

Anna S. Sergeeva –  Cand. Sci. (Chem.), senior researcher, laboratory for metrological support of moisture measurement and reference materials

4 Krasnoarmeyskaya str., Yekaterinburg, 620075

Researcher ID: AAE-7942–2021 

sergeevaas@uniim.ruУНИИМ – филиал ФГУП «ВНИИМ им. Д. И. Менделеева»РоссияUNIIM – Affiliated Branch of the D. I. Mendeleyev Institute for MetrologyRussian Federation2024080420242015984Copyright © Сергеева А.С., 20242024Сергеева А.С.Sergeeva A.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.rmjournal.ru/jour/article/view/476

В статье поднята проблема несопоставимости результатов измерений, получаемых различными методами измерений содержания жира в пищевых продуктах и продовольственном сырье. Обозначенная автором проблема может быть решена путем развития метрологического обеспечения измерений в пищевой промышленности. Цель исследования –  проведение анализа методов измерений содержания жира в пищевых продуктах и продовольственном сырье, а также ревизия состояния их метрологического обеспечения. Представлены краткое описание, области применения, преимущества и ограничения экстракционно-гравиметрического, бутирометрического, рефрактометрического, хроматографического, ультразвукового, турбидиметрического, ЯМР,  ИК-спектроскопического методов измерений содержания жира. Проанализированы стандартизованные методики измерений, регламентированные в национальных (ГОСТ Р ), межгосударственных (ГОСТ) и международных (ISO, AOAC) стандартах, c учетом используемого метода, областей применения и метрологических характеристик. Дан обзор испытательного оборудования, средств измерений для реализации различных методов определения содержания жира. Особое внимание уделено рассмотрению утвержденных типов экспрессных анализаторов пищевых продуктов и продовольственного сырья. Приведен перечень утвержденных типов стандартных образцов состава молочных и зерно-молочных продуктов, рыбной и мясной продукции, масличных культур и продуктов их переработки, комбикормов, яичного порошка и сухарей пшеничных с аттестованным значением массовой доли жира, перечислены их метрологические характеристики и способы аттестации. По результатам исследования сформулированы основные особенности и проблемы обеспечения единства измерений содержания жира в пищевых продуктах и продовольственном сырье, выявлены перспективные направления развития метрологического обеспечения.

The article raises the problem of incomparability of measurement results obtained by different methods of measuring fat content in food products and food raw materials. The problem identified by the author can be solved by developing metrological support for measurements in the food industry. The purpose of the study is to analyze methods for measuring fat content in food products and food raw materials, as well as to revise the state of their metrological support. A brief description, applications, advantages and limitations of extraction-gravimetric, butyrometric, refractometric, chromatographic, ultrasonic, turbidimetric, NMR, and IR spectroscopic methods for measuring fat content are presented. Standardized measurement techniques regulated in national (GOST R), interstate (GOST), and international (ISO, AOAC) standards are analyzed, taking into account the method used, areas of application, and metrological characteristics. An overview of testing equipment and measuring instruments for implementing various methods for determining fat content is given. Particular attention is paid to the consideration of certified express analyzers of food products and food raw materials. A list of certified reference materials for the composition of dairy and grain-milk products, fish and meat products, oilseeds and their processed products, compound feed, egg powder and wheat crackers with a certified value of the mass fraction of fat is provided, their metrological characteristics and certification methods are listed. Based on the results of the study, the main features and problems of ensuring the uniformity of measurements of fat content in food products and food raw materials were formulated, and perspective directions for the development of metrological support were identified.

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The authors declare that there are no conflicts of interest present.