AOAC 15.1.04 AOAC Official Method 998.10 Efficacy of Preservation-国外标准规范

39.1.08AOAC Official Method 991.36 Fat (Crude) in Meat and Meat ProductsSolvent Extraction (Submersion) MethodFirst Action 1991Final Action 1996[Applicable to meat and meat food products that can be analyzed using 960.39 (see 39.1.05), 976.21 (see 39.1.06), and 985.15 (see39.1.07).]Results of the interlaboratory study supporting acceptance of the method:x—, 4.34% fat: s r= 0.106; s R = 0.112; RSD r= 2.44%; RSD R = 2.59%x—, 27.29% fat: s r= 0.534; s R = 0.637; RSD r= 1.95%; RSD R = 2.33%x—, 27.95% fat: s r= 0.648; s R = 0.739; RSD r= 2.32%; RSD R = 2.84%x—, 34.51% fat: s r= 0.764; s R = 0.799; RSD r= 2.21%; RSD R = 2.31%x—, 33.57% fat: s r= 0.340; s R = 0.516; RSD r= 1.01%; RSD R = 1.53%x—, 26.20% fat: s r= 0.406; s R = 0.631; RSD r= 1.55%; RSD R = 2.34%A. Apparatus装置(a) Extraction system.—Capable of simultaneous extraction of 6 test portions. Extraction unit for solvent addition to cups, 2-stage extraction process, and solvent recovery cycle. Service unit to supply hot oil through insulated tubing to extraction unit and to pump air for evaporation of last traces of solvent from cups (Soxtec System meets these specifications).(b) Thimbles and stand.—26 *60 mm, cellulose thimbles, and stand to hold 6 thimbles.(c) Extraction cups.—Al, 44 id, 60 mm height.(d) Glass beads.—3–4 mm diameter.(e) Mechanical convection oven. — Maintaining 125° ± 1°C.Items (a)–(c) are available as Soxtec sys tem from Perstorp Analytical/Tecator, Inc. (2875 C Towerview Rd, Herndon, V A 22071, USA).B. Reagents(a) Petroleum ether. — To meet specifications in 945.16A (see 27.4.04).(b) Sand.—<0.004 g extractables/5 g.(c) Cotton.—Defatted.C. DeterminationAccurately weigh ca 3 g test portion into thimble. Add sand to test portion and mix with glass rod. Place thimble in thimble stand and dry 1 h in 125°C oven. Remove from oven and let cool. Loosen test portion/sand mixture using glass rod. Wipe glass rod with small amount of cotton and place cotton in top of thimble. Transfer thimble to extraction unit. Accurately weigh extraction cup containing a few glass beads.Extract thimble with dried mixture with 40 mL petroleum ether in boiling position for 25 min and in rinsing position for 30 min. Adjust temperature of extraction unit to ensure condensation rate≥5 drops/s. At completion of extraction, close condenser valves and recover ether.Dry cup and contents 30 min in 125°C oven. Cool and weigh.D. CalculationsCalculate percent fat in test sample as follows:Fat content, % = (B -C) *100Awhere A = g test portion weight, B = g weight of extraction cup afterdrying, and C = g weight of extraction cup prior to extraction.Reference: J. AOAC Int. 75, 289(1992).39.1.07AOAC Official Method 985.15Fat (Crude) in Meat and Poultry 家禽Products Rapid Microwave-Solvent Extraction Method First Action 1985Final Action 1991A. Reagents and Apparatus(a) Automated solvent extractor.—Enclosed, self-contained, thermostatically controlled 恒温控制fat extraction and solvent recovery system with 0.5 mg fat sensitivity and 0–100% fat measurement range (CEM Corp., PO Box 200, Matthews, NC 28106, USA), or equivalent.(b) Methylene chloride.二氯甲烷—Reagent grade (Fisher Scientific Co., No. D-37) , or equivalent.(c) Glass fiber pads.玻璃纤维垫子—9.8 *10.2 cm rectangular 矩形and 11 cm round (CEM Corp.), or equivalent.(d) Microwave moisture analyzer.—0.2 mg H2O sensitivity, moisture/solids range of 0.1–99.9%,0.01% resolution分辨率. Includes automatic tare electronic balance, microwave drying system，and microprocessor digital computer control. Electronic balance pan is located inside drying chamber. (Balance sensitivity: 0.2 mg at 15 g capacity or 1.0 mg at 40 g capacity [CEM Corp., or equivalent].)B. DeterminationPrepare test samples as in 983.18 (see 39.1.01). Place 2 rectangular and one round glass fiber pad on balance pan inside microwave moisture analyzer, and tare. Remove rectangular pads and evenly spread ca 4 g well-mixed test portion onto rough side of one pad, cover with second pad, and place together with round pad on balance pan. Dry 3–5 min at 80–100% power, depending on product type. At end of drying cycle, remove from balance pan. Fold rectangular pads, with dried test portion, in half and place in automated solvent extractor chamber. Place round pad in recessed area at top of extractor chamber, close and latch lid. Start extraction cycle (test portion and rectangular pads are blended at this time with sufficient CH2Cl2to extract fat). After completion of extraction cycle, remove round pad with residue, and place on balance pan in microwave moisture analyzer. Redry pad and residue to constant weight (ca 30 s at 80–100% power) to re move residual solvent or moisture. Weight loss due to solvent extraction is converted to % fat by microprocessor and displayed on digital read out panel.Certain product classes require addition of adjustment factors to read out for accurate results, as follows: fresh meats, pre-blends, emulsions, cured/cooked meats, factor = 0.40; cooked sausages, factor = 0.80.Reference: JAOAC 68, 876(1985).39.1.06AOAC Official Method 976.21Fat (Crude) in Meat Rapid Specific Gravity MethodFirst Action 1976Final Action 1979A. Apparatus and Reagents(a) Foss-let fat analyzer.—Includes orbital shaker, specific gravity readout unit, solvent dispenser, reference standard oil (specific gravity at 23°C = 0.915; for periodic check of potentiometer calibration), stainless steel cup with cover and 8 mm bore brass hammer, pressure filtration device, and conversion chart (Foss Food Technology Corp.).(b) Drying agent.—Plaster of Paris (available locally through paint, hardware, or building supply dealers), 8 mesh Drierite, or an hydrous CaSO4.(c) Tetrachloroethylene.—Technical grade C2Cl4 (distributed locally through dry cleaning sup pliers or Fisher Scientific Co.,No. C-182).B. Deter mi na tionPrepare test sam ples as in 983.18 (see 39.1.01). Check calibration of Foss-let potentiometer daily by us ing C2Cl4 alone to set zero point.Use mixture of 22.5 g reference standard oil and 120 mL C2Cl4(specific gravity of mixture at 37° = 1.4763) to set 50% fat point at 850.0.Using either top-load or triple-beam balance with 0.1 g sensitivity, tare Foss-let cup after setting brass ham mer on itsspin dle. To an a lyze prod ucts con tain ing £60% fat, weigh 45.0 gtest sam ple into cup; for prod ucts con tain ing >60% fat, weigh22.5 g. Add ca 80 g Plas ter of Paris (or ca 60 g an hy drous CaSO4).Dis pense 120 mL C2Cl4 into cup. Press cover onto cup and in stall inor bital shaker. Set shaker timer for 2 min and turn unit on. Whileex trac tion pro ceeds, as sem ble pres sure fil tra tion de vice by plac inginto per fo rated base 7 cm fil ter pa per. To pro duce clear fil trate freeof mois ture drop lets (for very wet test sam ples), first place highre ten tion pa per, Whatman No. 50, or equiv a lent, and then phasesep a rat ing pa per, Whatman No. 1PS, or equiv a lent. Af ter 2 minex trac tion, re move cup from shaker, lift cover, and re move brassham mer from cup. Im merse cup in ice-water bath ca 0.4 min whilestir ring con tents with ther mom e ter to cool con tents from 47°–52°Cto ca 40°C. Wipe H2O from outer sur face of cup and pour con tentsinto as sem bled fil ter. Place pis ton at top of fil tra tion de vice andslowly press ex tract through mea sur ing sys tem. De press drain valvebut ton when ex tract ap pears in over flow tube and let cham ber drain;then re lease valve but ton. Re peat fill ing and drain ing 2 more timesun til 40–50 mL ex tract has flowed through, re tain ing fi nal 10 mLex tract in mea sur ing cham ber. Re move fil tra tion de vice, slideview ing lens into po si tion, ro tate con trol of read out po ten ti om e terclock wise un til hy drom e ter rises, and re cord read ing. Es tab lish thatex tract is at cham ber tem per a ture by re peat ing read ing 3–4 times.Av er age read ings and con vert into % fat by means of con ver sion chart. (Mul ti ply chart % fat by 2 if a 22.5 g por tion of high-fat product was used.)Ref er ences: JAOAC 58, 1182(1975); 60, 853(1977);68, 240(1985).。

AOAC 官方方法999.03 食品中总果糖的测定酶/分光光度法1999年第一次执行（适用于食品中果糖的测定。

不适用于高度解聚的果糖，无论是酸的还是酶的。

）支持方法验收的实验室间研究结果见表999.03。

A.原理用热水提取产物以溶解果聚糖。

将等份的提取物用特定的蔗糖酶处理以将蔗糖水解成葡萄糖和果糖，并用纯淀粉降解酶的混合物将淀粉水解成葡萄糖。

所有还原糖用碱性硼氢化物还原成糖醇。

果聚糖用纯化的果聚糖酶（外切-菊粉酶加内切-菊粉酶）水解成果糖和葡萄糖，并且这些糖通过β-羟基苯甲酸酰肼（PAHBAH）方法测量用于还原糖。

B.装置设备（a）研磨机。

（b）热板。

带磁力搅拌器。

（c）水浴.保持40±0.1℃。

（d）沸水浴。

（e）涡旋混合器。

（f）pH计。

（g）停止计时器。

（h）滤纸。

（i）真空烘箱。

用于干燥果糖标准品。

（j）分光光度计。

在410nm下操作。

（k）移液管。

用一次性吸头输送100和200μL。

或者，可以使用机动手持式分液器。

（l）正位移移液器。

（m）玻璃试管。

（n）容量瓶。

（0）聚丙烯容器。

C.试剂所有试剂应具有分析纯度等级。

（a）马来酸钠缓冲液。

100mM。

pH 6.5。

将11.6g马来酸溶于900mL蒸馏水中，用2M NaOH（8.0g NaOH / 100mL）将pH调节至6.5，并用水稀释至体积1L容量瓶中。

储存在4℃。

（b）乙酸钠缓冲液。

100mM。

pH 4.5。

将5.8 mL冰醋酸（1.05 g / mL）吸取到900 mL蒸馏水中。

使用1M NaOH调节至pH 4.5并用水稀释至1L。

储存在4°C。

（c）对羟基苯甲酸酰肼（PAHBAH）还原糖分析试剂.（1）溶液A.-在磁力搅拌器上，在250mL烧杯中加入10g PAHBAH至60mL水中。

搅拌浆液并加入10mL浓HCl。

用蒸馏水调节至200 mL并在室温（约22°C）下储存。

溶液稳定至少2年。

（2）溶液B.-将24.9g柠檬酸三钠二水合物加入500mL蒸馏水中并搅拌溶解。

Page 1 of 2 ColiComplete ®AOAC Official Method 992.30General DescriptionColiComplete ® contains 5-bromo-4-chloro-3-indolyl-ß-Dgalactopyranoside (X-Gal) and 4-methyl umbelliferyl-ß-D-glucuronide (MUG). Discs are added to LST inoculated with selected dilutions of samples. Samples are incubated at 35–37 °C and examined after 24 and 48 ±2 h for confirmed total coliforms and after 30 ±2 h for confirmed E. coli results. ß-Galactosidase, from coliforms present in samples, cleaves X-Gal into 5-bromo-4-chloro-indoxyl intermediate which undergoes oxidation to yield water-insoluble blue dimer, visually detectable on disc or in surrounding medium as confirmed positive result for total coliform activity. ß-Glucuronidase, from E. coli present in samples, cleaves MUG into glucuronide and methyl umbelliferone which fluoresces under long wave UV light (366 nm) as confirmed positive result for E. coli presence.NOTE : As E. coli O157:H7 does not produce ß-glucuronidase, ColiComplete ® is not suitable for the detection of E. coli O157:H7.A. Sample PreparationPrepare appropriate serial dilutions as indicated in FDA Bacteriological Analytical Manual (BAM), or AOAC Official Methods of Analysis according to sample type.B. InoculationInoculate LST tubes with appropriate sample dilution series selected to determine MPN levels or presence/absence of total coliforms and E. coli in sample. Aseptically add a single ColiComplete ® disc to each tube. Incubate at 35–37 °C.C. Reading ColiComplete ®a. For total coliforms — After at least 24 h incubation, examine each tube for visually detectable blue color on disc or in surrounding medium. Presence of blue color indicates confirmed positive result for total coliforms.NOTE: A wide range of blue color intensity may be expected, depending on sample composition and microflora. All blue reactions are positive regardless of intensity of color.Reincubate at 35–37 °C. After additional 24 ±2 h re-examine. Continued absence of blue indicates negative result; presence of blue indicates confirmed positive result for total coliforms. Read and record the MPN code or presence/absence of total coliforms in the sample.b. For E.coli — After 30 ±2 h from start of initial incubation, examine tubes under long-wave UV light (366 nm). Fluorescent tubes indicate confirmed positive result for E. coli. Read and record the MPN code or presence/absence of E. coli in the sample.D. CONTROLSPositive and negative controls should be used to facilitate interpretation of MUG fluorescent reaction. Use one known positive E. coli tube and two negative controls - one non -E. coli /coliform tube (e.g., Klebsiella spp.) and one uninoculated media tube.NOTE: Use borosilicate glass tubes, flint glass gives fluorescence that may be misinterpreted for a positive result.Lit. No. MK_UG4655EN Merck KGaAFrankfurter Strasse 25064293 DarmstadtGermanyPage 2 of 2 E. Method Modification for Certain JuicesApplicable to juice products/processors which rely on treatments that do not come into direct contact with all parts of the juice, as contained in 21 CFR Part 120: Rules and Regulations. Hazard Analysis and Critical Control Point (HAACP); Procedures for the Safe and Sanitary Processing and Importing of Juice; Final Rule. Vol 66 No. 13. 6137-6202. Use the modified method “Analysis for Escherichia coli in Citrus Juices - Modifi cation of AOAC Official Method 992.30” as stated in Section 120.25 (a).F. StorageStore unused discs at 2–8 °C (36–46 °F) in a sealed container, with desiccant.G. DisposalAfter use, all tubes must be steam-sterilized at 121 °C for at least 30 min before discarding. For in-vitro diagnostic use only.Manufacturing EntityBioControl Systems, Inc, 12822 SE 32nd St, Bellevue, WA 98005, USA.BioControl Systems, Inc is an affiliate of Merck KGaA, Darmstadt, Germany.。

AOAC Official Method 995.03Capsaicinoids in Capsicums and Their ExtractivesLiquid Chromatographic MethodFirst Action 1995[Applicable for determination of 750-650000 Scoville Heat Units (SHU) of capsaicinoids in ground and crushed red pepper, chili pepper, ground cayenne pepper, ground jalapeno pepper, and red pepper oleoresins. Not applicable to chili powders or products containing oregano or thyme.](Caution: See Appendix B, safety notes for the safe handling of organic solvents and special chemical hazards-acetone, acetonitrile, and ethanol. See Material Safety Data Sheets, or equivalent, for each reagent. N-Vanillyi-nnonanamide is an extreme irritant; do not inhale. Dispose of waste solvents in an appropriate manner compatible with applicable environmental rules and regulations.)Method Performance:See Table 995.03 for method performance data.A. PrincipleTest sample is extracted in warm ethanol using reflux condenser. Extract is filtered and injected into liquid chromatograph equipped with UV or fluorescence detector.B. Apparatus (a) Liquid chromatograph (LC).--Equipped with I V integrator, 20 gL sample injector, and with UV detector set at 280 run. wavelength or fluorometer with excitation 280 nm and emission 325 nm. Operating conditions: temperature, ambient (20-25'C); flow rate, 1.5 mL/min., isocratic; relative retention times: N-vanillyl-n-nonanamide, 1.00; nordihydrocapsaicin, 0.90; capsaicin, 1.00; dihydrocapsaicin, 1.58. See Figure 995.03 for baseline separation of major capsaicinoids.(b) LC column.--Stainless, C18, 150 x 4.6 mm id, packed with 5 micrometer particle size. Use guard column, if desired.(c) Reflux condenser.(d) Syringe filter.- 0.45 micrometer.(e) C18 solid-phase extraction cartridge.C. Reagents(a) Ethanol-95% or denatured, suitable for chromatography(b) Acetone.-ACS grade.(c) LC mobile phase@Acetonitrile-water. Use LC grade solvents, or equivalent. Mix400 mL acetonitrile with 600 mL H20 containing 1% acetic acid (v/v). De-gas with helium or by other suitable technique.(d) N-Vanillyl-n-nonanamide standard solutions. -N-Vanillyln-nonanamide standard, 99%, is available as synthetic capsaicin from Penta International Corp., 50 Okner Pkwy, Livingston, NJ 07039. Keep solutions out of direct sunlight. (1) Standard solution A.-0. 15 mg/mL. Accurately weigh 75 mg N-vanillyl-n-nonanamide and transfer it into 500 mL volumetric flask. Dilute to volume with ethanol, and mix. Use standard solution A for analyzing all peppers except chili pepper.(2) Standard solution B.-0.015 mglmL. Transfer 10 mL standard solution A into I 00 mL volumetric flask, dilute to volume with ethanol, and mix. Use standard solution B when analyzing chili peppers.D. Extraction(a) Ground or crushed peppers.-Accurately weigh ca 25 g pepper into 500 ITIL boiling flask. Place 200 mL ethanol into same flask, add several glass beads, and attach flask to reflux condenser. Gently reflux test sample 5 h and then allow to cool. Filter 1-4 mL sample through 0.45 gm syringe filter into small glass vial. Use for LC analysis.(b) Red pepper oleoresins.-Accurately weigh 1-2 g oleoresin into 50 mL volumetric flask. Increase weight of sample, if total capsaicinoid concentration is < 1 %. Note: Do not allow any oleoresin to coat sides of flask.Add 5 mL acetone, C(b), to flask and swirl contents of flask until test sample is completely dispersed (no oleoresin can coat bottom of flask when turning flask neck at 45' angle). Add five 3-5 mL portions ethanol, swirling flask during each addition. Dilute contents of flask to volume with ethanol and mix well.Figure 995.03-Red pepper extract analyzed by (a) fluorescence detection, and (b) UV detection.Peak 1 = nordihydrocapsaicin; peak 2 = capsaicin; peak 3 = dihydrocapsaicinHold C18 solid-phase extraction cartridge over 25 mL volumetric flask or place cartridge on 10 mL glass syringe and hold over 25 mL volumetric flask. Transfer 5 mL solution from flask to cartridge or syringe. (Note: When using syringe, deliver solution to bottom of syringe so that sides of syringe are not coated with sample.) Pass aliquot through cartridge and collect in 25 mL flask. Wash cartridge 3 times with 5 mL ethanol, collecting washings in same flask. Dilute contents of flask to volume with ethanol and mix. Filter 1-4 mL solution through 0.45 micrometer syringe filter into small glass vial. Use for LC analysis.E. LC DeterminationInject 20 microliters standard solution B, C(d)(2), onto LC column, when analyzing chili peppers. When analyzing other matrices inject 20 microliters standard solution A, C(d)(1). Re-inject standard solution at intervals of 6 sample injections, or less.Inject in duplicate 20 microliter test sample from D onto LC column.After <30 sample injections, purge LC column 30 min with 100% acetonitrile at 1.5 mL/min flow rate. Use LC mobile phase, C(c), for further analysis.F. CalculationCapsaicinoids contain 3 major compounds: nordihydrocapsaicin (N), capsaicin (C), and dihydrocapsaicin (D). Calculate capsaicinoids as sum of these compounds [N + C + D; in Scoville Heat Units (SHU); 1 microgram total capsaicinoids/g = ca 15 SHU], as follows: (a) UV detection(1) Ground peppers and chili pepper.-N = (Pn/Ps) x (Cs/Wt) x (200/0.98) x 9300C = (Pc/Ps) x (Cs/Wt x (200/0.89) x 16100D = (Pd/Ps) x (Cs/Wt) x (200/0.93) x 16100where Pn, Pc, and Pd = average peak areas for nordihydrocapsaicin, capsaicin, and dihydrocapsaicin, respectively, from duplicate injections; Ps = average peak area of appropriate standard solution; Cs = concentration of standard solution, mg/mL; Wt = weight of test sample, g(2) Red pepper oleoresins:N= (Pn/Ps) x (Cs/Wt) x (250/0.98) x 9300C = (Pc/Ps) x (CS/Wt) x (250/0.89) x 16100D = (Pd/Ps) x (CS/Wt) x (250/0.93) x 16100(b) Fluorescence detection (1) Ground peppers and chili pepper.N= (Pn/Ps) x (Cs/Wt) x (200/0.92) x 9300C = (Pc/Ps) x (CS/Wt) x (200/0.88) x 16100D = (Pd/Ps) x (CS/Wt) x (200/0.93) x 16100(2) Red pepper oleoresins:N= (Pn/Ps) x (Cs/Wt) x (250/0.92) x 9300C = (Pc/Ps) x (CS/Wt) x (250/0.88) x 16100D = (Pd/Ps) x (CS/Wt) x (250/0.93) x 16100Reference: J. AOAC Int. (future issue).(c) 1996 AOAC INTERNATIONAL。

31.5.04AOAC Official Method980.13Fructose,Glucose,Lactose,Maltose,and Sucrose in Milk ChocolateLiquid Chromatographic MethodFirst Action1980Final ActionA.Apparatus(a)Liquid chromatograph.—With Waters Associates,Inc. M6000A pump,R401refractive index detector,or equivalent,and 10mV recorder.(b)Column packing.—Waters Associates,Inc.µ-Bondapak car-bohydrate column,300×4(id)mm.Column must meet following criteria:Capacity factor for fructose=K′=(t R−t0)/t0≥5where t R=retention time for fructose=time from injection to maxi-mum peak height of fructose;t0=retention time for solvent=time from injection to maximum peak height of first baseline distortion or solvent peak.Resolution factor(distance between2band centers divided by av-erage band width)=R s=(t2-t1)/0.5(t w1+t w2)where t2and t1=times from injection to maximum peak heights of second peak(glucose)and first peak(fructose),respectively;and t w1 and t w2=baseline widths(in time units)of first and second peaks,re-spectively.For fructose:glucose ratios of2.0–0.5,R s≥1.0;for ratios ≥2,R s≥1.25.Replace column when either or both criteria are not met.(c)Injection valve.—Waters Associates,Inc.7120LC injector with50µL loop,or equivalent.(d)Ancillary equipment.—Bransonic12ultrasonic bath (Branson Ultrasonics Corp.,Eagle Rd,Danbury CT06810-1961, USA,No.B1210MT),or equivalent,to degas solvents;Corning PC353stirrer(replaced by PC510);and filtration apparatus for solvent purification.B.Reagents(a)Sugar standard solution.—10µg/mL.Dry individual sugar standards(fructose,glucose,sucrose,lactose,and maltose;available from Sigma Chemical Co.)12h at60°C under vacuum.Dissolve in H2O and serially dilute to concentration of10µg/mL.Prepare daily.(b)Mobile phase.—CH3CN(No.2442,Mallinckrodt Nanograde,or equivalent)+H2O(charcoal filtered)(80+20).Filter through Whatman GF/F0.7µm glass fiber filter,and degas in ultra-sonic bath before use.C.Preparation of Test SampleWeigh10.0g finely divided milk chocolate into≥100mL centri-fuge bottle and add50mL petroleum ether.Centrifuge ca15min at ca1800rpm.Decant and discard supernate.Repeat extraction. Pulverize residue with glass rod,add100g H2O,and weigh. Place in85–90°C H2O bath25min.Cool to room temperature and add H2O to original weight.Centrifuge10min at2000rpm,with-draw portion of clear supernate,and filter through0.45µm Swinney syringe filter.D.DeterminationFill50µL injection loop with test sample solution and inject into col-umn with mobile solvent flowing at1.5–2.0mL/min.Calculate concen-trations of each sugar by comparing peak heights or areas of each sugar peak from test sample with corresponding height or area of standard. Use same method of measurement(area or height)throughout. Reference:JAOAC63,595(1980).CAS-57-48-7(fructose)CAS-50-99-7(glucose)CAS-63-42-3(lactose)CAS-69-79-4(maltose)CAS-57-50-1(sucrose)©2000AOAC INTERNATIONAL。

膳食纤维标准方法
膳食纤维是指人体无法消化吸收的碳水化合物类物质。

膳食纤维对人体健康具有重要的作用，包括促进消化系统健康、调节血糖和胆固醇水平、预防便秘以及控制体重等。

为了准确测量食物中的膳食纤维含量，需要进行标准方法的测定。

目前，国际通用的膳食纤维含量测定方法有两种：AOAC （Association of Official Analytical Chemists）方法和ISO （International Organization for Standardization）方法。

1. AOAC方法：AOAC方法是美国官方方法，也是国际上最常用的方法。

根据AOAC 991.43或AOAC 985.29方法，首先将食物样品经过一系列处理，如酶解、水解等，获得可溶性和不可溶性纤维。

然后，借助酶解、滴定、重量等技术手段，可以得到总纤维、不可溶性纤维和可溶性纤维的含量。

2. ISO方法：ISO方法是由国际标准化组织制定的方法，与AOAC方法相似。

ISO 13904和ISO 15954方法是常用的ISO 方法。

这些方法主要利用酶解、水解、甲弹法等技术，将膳食纤维分为不可溶性纤维和可溶性纤维，并使用滴定、重量等手段进行测定。

无论使用AOAC方法还是ISO方法，都需要进行样品的预处理、酶解、滴定等步骤，以获得准确的膳食纤维含量。

这些方法在实验室条件下进行，需要仪器设备和专业操作人员进行操作。

需要注意的是，虽然AOAC和ISO方法都是国际通用的标准方法，但在具体的实验操作过程中，可能会存在一些差异，因此在测定过程中应当依据相应的方法详细操作，并遵循实验室的操作规程。

食品真实性领域稳定同位素技术标准一览颁布年份方法产品组分仪器应用同位素1987OIV, recueil des méthodes d'analyse葡萄酒乙醇SNIF-NMR D/H,1990EC regulation 2676/90, annex 8葡萄酒乙醇SNIF-NMR D/H 1991AOAC method 991.41蜂蜜蜂蜜、蛋白质IRMS13C/12C 1992AOAC 992.09浓缩橙汁水IRMS18O/16O 1993CEN (TC174 N108, ENV 12140)果汁蔗糖IRMS13C/12C 1995AOAC Official method 995.17果汁乙醇SNIF-NMR D/H 1996OIV Resolution OENO 2/96葡萄酒水IRMS18O/16O 1997EC Regulation No. 822/97葡萄酒水IRMS18O/16O 1997CEN (TC174 N109, ENV 12141)果汁水IRMS18O/16O 1997CEN (TC174 N109, ENV 12142)果汁水IRMS D/H 1998AOAC 998.12蜂蜜蜂蜜、蛋白质IRMS13C/12C 1998BS DD ENV 13070-1998果汁果浆IRMS13C/12C 2000AOAC Official method 2000.19枫树蜜乙醇SNIF-NMR D/H 2000AOAC 44.5.17枫树糖浆糖IRMS13C/12C 2001OIV Resolution OENO 17/2001葡萄酒乙醇IRMS13C/12C 2002GBT18932.1蜂蜜蜂蜜、蛋白质IRMS13C/12C 2003EC No 440/2003，annex 2葡萄酒乙醇IRMS13C/12C 2004AOAC method 2004.01果汁、枫树蜜乙醇IRMS13C/12C 2005OIV Resolution OENO 7/2005起泡葡萄酒CO2IRMS13C/12C 2006AOAC method 2006.05香兰素香兰素SNIF-NMR D/H 2009OIV Resolution OENO 353/2009葡萄酒水IRMS18O/16O 2009OIV Resolution OENO 381/2009葡萄酒、烈性酒乙醇IRMS13C/12C 2010OIV Resolution OENO 343/2010葡萄酒甘油IRMS13C/12C。