紫外可见分光光度法测定鸡精调味品中呈味核苷酸二钠的不确定度评定

目的评定紫外可见分光光度法测定鸡精调味料中呈味核苷酸二钠的不确定度。方法根据SB/T 10371-2003《鸡精调味料》采用紫外可见分光光度法对鸡精调味品中呈味核苷酸二钠进行测定,依据不确定度评定规程,建立不确定度评定的数学模型,进而对整个测量过程中不确定度展开系统性评价。结果当鸡精调味品中呈味核苷酸二钠测定量为1.520 g/100 g时,其扩展不确定度为0.0246 g/100 g (P=95%, k=2),测量结果为(1.520±0.0246) g/100 g。结论方法重复性实验引入的不确定度是鸡精调味品中呈味核苷酸二钠测量不确定度的主要贡献因子。

Uncertainty analysis for determination of disodium 5'-ribonucleotide in chicken essence by UV-Vis spectrophotometry

Objective To evaluate the uncertainty for the determination of disodium 5''-ribonucleotide in chicken essence by UV-Vis spectrophotometry. Methods According to SB/T 10371-2003 Chicken essence seasoning, the disodium 5''-ribonucleotide in chicken essence was measured by UV-Vis spectrophotometry. According to the evaluation rules of uncertainty, the mathematical model of uncertainty evaluation was established, and then the systematic evaluation of uncertainty was evaluated in the whole measurement process. Results When the concentration of disodium 5''-ribonucleotide in chicken was 1.520 g/100 g, the expanded uncertainty was 0.0246 g/ 100 g and the result was expressed as (1.520±0.0246) g/100 g. Conclusion The uncertainty from the repetitive experiment was the main factor contributing to the uncertainty of the measurement of flavoring nucleotide disodium in chicken essence.