关键词: 冰点法；露点法；t检验；特殊膳食用食品?

Abstract: A total of 46 samples from nine types of commercially available foods for special dietary uses were collected for osmolality measurement by a freezing point and a dew point osmometer, and the differences between the two methods were analysed. The results showed that the detection range of the freezing point osmometer was 195–763 mOsmol/kg with relative standard deviation (RSD) of 0.20%–4.08%, and the detection range of the dew point osmometer was 197–649 mmol/kg with RSD of 0.00%–3.66%. It was found that different reconstitution methods had a significant effect on the determination results, and the temperature of the solution also affected the parallelism of the determination results. Statistical analysis using t-test showed that there were significant differences between the results of the two methods for each of 31 samples. It was inferred from the experiments that whether the sample solution reached an ideal dilute solution state was the major factor affecting the significant difference between both methods. This study provides a theoretical basis for further research on the detection of osmolality in foods for special dietary uses, and highlights some key issues that need urgent attention in the design and production of foods for special dietary uses.

Key words: freezing point osmometer; dew point osmometer; t-test; food for special dietary use