高效液相色谱法测定蛋糕中山梨酸的不确定度评定
Evaluation of Uncertainty in Determination of Sorbic Acid in Cake by High Performance Liquid Chromatography
李景 1林淑琼 1项暄渝 1张蓓蕾 1卢江波1
作者信息
- 1. 三门县食品药品检验检测中心,浙江 三门 317100
- 折叠
摘要
本文利用高效液相色谱法测定蛋糕中山梨酸含量,建立其不确定度评定数学模型,依据测量不确定度评定规程,分析检测中各个影响因素的不确定度.结果表明,蛋糕中山梨酸含量为 0.404 g·kg-1,其扩展不确定度为 0.116 g·kg-1(95%置信水平,k=2).
Abstract
In this paper,the content of sorbate in cake is determined by high performance liquid chromatography,the mathematical model of uncertainty evaluation is established,and the uncertainty of each influencing factor is analyzed according to the evaluation procedure of measurement uncertainty.The results show that the content of sorbate in cake is 0.404 g·kg-1,and its extended uncertainty is 0.116 g·kg-1(95%confidence level,k=2).
关键词
不确定度/山梨酸/高效液相色谱法/蛋糕Key words
uncertainty/sorbic acid/high performance liquid chromatography/cake引用本文复制引用
出版年
2024
NETL
NSTL
万方数据