食品工业科技2024,Vol.45Issue(7) :270-275.DOI:10.13386/j.issn1002-0306.2023050252

高效液相色谱法测定酱油中三氯蔗糖含量不确定度的评定

Evaluation of Uncertainty in Determination of Sucralose in Soy Sauce by High Performance Liquid Chromatography

崔婷婷 祁伟 何文江 张家琪 黄青春
食品工业科技2024,Vol.45Issue(7) :270-275.DOI:10.13386/j.issn1002-0306.2023050252

高效液相色谱法测定酱油中三氯蔗糖含量不确定度的评定

Evaluation of Uncertainty in Determination of Sucralose in Soy Sauce by High Performance Liquid Chromatography

崔婷婷 1祁伟 1何文江 1张家琪 2黄青春1
扫码查看

作者信息

  • 1. 中国地质调查局呼和浩特自然资源综合调查中心,内蒙古呼和浩特 010010
  • 2. 内蒙古自治区特种设备检验研究院乌兰察布分院,内蒙古乌兰察布 012000
  • 折叠

摘要

目的:建立一种高效液相色谱法测定酱油中三氯蔗糖的不确定度的评定方法.方法:按照食品安全国家标准GB 22255-2014进行检测,依据国家计量技术规范JJF 1059.1-2012分析酱油中三氯蔗糖的含量,建立不确定度评定数学模型,分析测量过程中的不确定度因素,通过样品重复测定、标准溶液纯度、标准曲线、玻璃器具、称量过程、回收率、检测仪器对检测结果不确定度进行评定,并且进行计算.结果:按置信区间为 95%,酱油中三氯蔗糖含量为(0.048±0.007)g/kg,k=2.结论:建立了高效液相色谱法测定酱油中三氯蔗糖的不确定度的评定方法,最终确定酱油中三氯蔗糖的含量测定结果的不确定度来源主要有:三氯蔗糖标准溶液建立的标准曲线的拟合、回收率,明确检测酱油中三氯蔗糖含量过程中带来的各种不确定度评定因素的占比.

Abstract

Objective:To establish an evaluation method for the uncertainty of high-performance liquid chromatography in the determination of sucralose in soy sauce.Methods:Testing was conducted in accordance with the national food safety standard GB 22255-2014.The content of sucralose in soy sauce was analyzed in accordance with the national metrological technical specification JJF 1059.1-2012.An uncertainty evaluation mathematical model was established to analyze the uncertainty factors during the measurement process.The uncertainty of the test results was evaluated and calculated through repeated sample measurements,standard solution purity,standard curve,glassware,weighing process,recovery rate,and testing instruments.Results:According to the confidence interval of 95%,the content of sucralose in soy sauce was(0.048±0.007)g/kg,k=2.Conclusion:The evaluation method for the uncertainty of sucralose in soy sauce by high performance liquid chromatography was established.The sources of the uncertainty of the determination results of sucralose in soy sauce were finally determined as follows:The fitting of the standard curve established by sucralose standard solution,and the recovery rate.And the proportion of various uncertainty evaluation factors in the process of determining sucralose content in soy sauce was cleared.

关键词

高效液相色谱/酱油/三氯蔗糖/不确定度/评定

Key words

high performance liquid chromatography/soy sauce/sucralose/uncertainty/evaluation

引用本文复制引用

出版年

2024
食品工业科技
北京一轻研究院

食品工业科技

CSTPCD北大核心
影响因子:0.842
ISSN:1002-0306
参考文献量33
段落导航相关论文