LS_T 1219-2018大米品尝评分参考样品制备技术规范.pdf

ICS 67.050X 04LS中华人民共和国粮食行业标准LS/T 1219—2018大米品尝评分参考样品制备技术规范The preparation technical requirements of reference sample for rice taste evaluation2018-04-09发布2018-07-01实施国家粮食和物资储备局发布 LS/T 1219—2018前言本标准按照GB/T1.1—2009给出的规则起草。本标准由国家粮食和物资储备局提出。本标准由全国粮油标准化技术委员会(SAC/TC270)归口。本标准起草单位：国家粮食局科学研究院，本标准主要起草人；段晓亮、孙辉、方秀利、欧阳妹虹、常柳、洪宇、陈瑶、周桂英， LS/T B.3吉布斯检验临界值表P1X2%3%4X31.1551,155-41.4961.4810.000 00.000 251.7641.7150.001 80.009 061,8870.011 60.034 972.1392,0200.030 80.070 882.2742,1260.056 30.110 192.3872,2150.085 10.149 210 2.4822,2900.115 00.186 4112.5642,3550.,144 80.221 3122.6362,4120.173 80.253 7132.6992,4620.201 60.283 6142.7552,5070.228 00.311 2152.8062,5490.253 00.336 7162.8522,5850.276 70.360 317 2.8942,6200.299 00.382 218 2.9322,6510.320 00.402 5192.9682.810.339 80.421 4203.0012,709$ 898*00,439 1213.0312,7330.376 10,155 6223,0602,7580.392 70,471 1233.0872,7810.408 50.485 7243.1122,8020.423 40,499 4253.1352,8220.437 60,512 3263.1572.8410.451 00,524 5273.1782.8590.463 80.536 0283,1992.8760,475 90.547 0293,2182.8930.487 50.557 4309e2g2.9080.498 $0.567 231s2g2.924I 60s00.576 6323,2702.9380.519 20.585 6333,2862.9520,528 80.594 134Toeg2.9650,538 1 g09°0353,3162.9790,546 90.610 1363.3302.9910,555 40.617 5373,3433.0030,563 60.624 7383,3563.0140.571 40.631 66E3.3693,0250.578 90,638 240 3.3813,0360.586 20,644 5B.3科克伦检验临界值表科克伦检验临界值表见表B.4。9 LS/T 1219—2018表 B,4科克伦检验临界值表#=2#~ 3=4n =6P1%5X1%5%1%5%1%5%1%5%20,9950,9750,9796E6*00.9590.9060,9370.8773E66*00.9670.9420.8710,8830,7980,8340,7460.7930.7074896*00,9060.8640.7680,7810,6840,7210,6290,6760.59050,9280,8410,7880,684969°00.5980.6330,5440,5880,50660.8830,7810,7220,5160,6260.5320,5640.4800,5200.44578E800.7270.6640.5610,5680,4800,5080.4310.466468°080,7940.6800.6150.5161zS00.4380,4630.3910.4230.35060,7540,6380.5730.4780,4810.4030.4250.3580.3870,329100,7180,6029s5*00.4450.4470.373E6*00.3310,3570,303110.6840.5700.5040,4170,4180.3480.3660.3080.3320.281120.6530.5410.4750.3920,3920,3250,343882*00.3100.262130,5240.5150.4500.3710.3690.307