滴定法测定发酵樱菜中总酸的不确定度评估
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摘要
为了评定滴定法测定发酵樱菜中总酸的不确定度。依据GB/T 12465-2008《食品中总酸的测定》和JJF1059.1-2012《测量不确定度评定与表示》,分析影响总酸测定结果的不确定度来源,量化各不确定度分量,评估合成不确定度及扩展不确定度。结果表明,测定总酸过程中引入不确定度的各分量因素所占比例顺序为:重复性检验>氢氧化钠溶液标定>稀释>制备样品。滴定法测定发酵樱菜中总酸的合成不确定度为0.1083g/kg,扩展不确定度为0.2166g/kg,发酵樱菜中总酸含量测定结果为(5.50±0.2166)g/kg (k=2,P=95%),建立的滴定法测定发酵樱菜中总酸含量的不确定度评估方法适用于同类相关试验。
In order to assess the uncertainty of the determination of total acid in fermented primrose by titration method. According to GB/T 12465-2008 "Determination of Total Acid in Food" and JJF1059.1-2012 "Measurement Uncertainty Assessment and Expression",the source of uncertainty affecting the total acid determination results is analyzed and the uncertainty components are quantified. Evaluation of synthetic uncertainty and extended uncertainty. The results show that the proportion order of the component factors that introduced uncertainty in the determination of total acid is:repeatability test > sodium hydroxide solution calibration > dilution > preparation sample. The uncertainty of determination of total acid in fermented primrose by titration method was 0.1083 g/kg,and the uncertainty of expansion was 0.2166 g/kg. The determination of total acid content in fermented primrose was(5.5 ± 0.2166)g/kg(k = 2,P = 95%). The established titration method for the determination of the total acid content in fermented cherry blossoms is suitable for similar related tests.
In order to assess the uncertainty of the determination of total acid in fermented primrose by titration method. According to GB/T 12465-2008 "Determination of Total Acid in Food" and JJF1059.1-2012 "Measurement Uncertainty Assessment and Expression",the source of uncertainty affecting the total acid determination results is analyzed and the uncertainty components are quantified. Evaluation of synthetic uncertainty and extended uncertainty. The results show that the proportion order of the component factors that introduced uncertainty in the determination of total acid is:repeatability test > sodium hydroxide solution calibration > dilution > preparation sample. The uncertainty of determination of total acid in fermented primrose by titration method was 0.1083 g/kg,and the uncertainty of expansion was 0.2166 g/kg. The determination of total acid content in fermented primrose was(5.5 ± 0.2166)g/kg(k = 2,P = 95%). The established titration method for the determination of the total acid content in fermented cherry blossoms is suitable for similar related tests.
引文
[1]林吉年.食醋中总酸检测的不确定度评定[J].职业与健康,2010,26(3):270-272.
[2]中华人民共和国国家质量监督检验检疫总局和中国国家标准化管理委员会.GB/T 27025-2008.检测和校准实验室能力的通用要求[s].
[3]中华人民共和国国家质量监督检验检疫总局和中国国家标准化管理委员会.GB/T 12456-2008.食品中总酸的测定[s].
[4]国家质量监督检验检疫总局.JJF 1059.1-2012.测量不确定度评定与表示[s].
[5]国家质量监督检验检疫总局.JJG 196-2006常用玻璃量器检定规程[s].北京:中国计量出版社,2007.
[6]蔡玉红,樊慧梅,刘笑笑,等.可见分光光度法测定紫甘薯中矢车菊色素含量不确定度评估[J].中国食品添加剂,2018(8):188-192.
[2]中华人民共和国国家质量监督检验检疫总局和中国国家标准化管理委员会.GB/T 27025-2008.检测和校准实验室能力的通用要求[s].
[3]中华人民共和国国家质量监督检验检疫总局和中国国家标准化管理委员会.GB/T 12456-2008.食品中总酸的测定[s].
[4]国家质量监督检验检疫总局.JJF 1059.1-2012.测量不确定度评定与表示[s].
[5]国家质量监督检验检疫总局.JJG 196-2006常用玻璃量器检定规程[s].北京:中国计量出版社,2007.
[6]蔡玉红,樊慧梅,刘笑笑,等.可见分光光度法测定紫甘薯中矢车菊色素含量不确定度评估[J].中国食品添加剂,2018(8):188-192.