气相色谱法测定蜜饯中甜蜜素含量的不确定度评定

目的评定气相色谱法测定蜜饯中甜蜜素含量的不确定度。方法通过建立不确定度数学模型,根据GB 5009.97-2016《食品中环己基氨基磺酸钠的测定》气相色谱法测定蜜饯中甜蜜素含量,分析该方法测量不确定度的主要来源,幵评定了各标准不确定度的分量。结果在蜜饯中的甜蜜素含量测定中,当样品的甜蜜素含量为8.91 g/kg,其扩展不确定度为0.631 g/kg (k=2),结果表示为(8.9±0.6) g/kg。结论本研究掌握了引入不确定度的因素,通过降低可控不确定度来提高测量的准确度,该质量控制手段可用于合理的体现测定结果的可靠程度。

Uncertainty evaluation of determination of sodium cyclamate in candied fruit by gas chromatography

Objective To evaluate the uncertainty of determination of sodium cyclamate content in candied fruit by gas chromatography. Methods The mathematical model of uncertainty was established, and the content of sodium cyclamate in candied fruit was determined by gas chromatography method according to GB 5009.97-2016 Determination of sodium cyclamate in food. The main sources of measurement uncertainty were analyzed and the components of each standard uncertainty were evaluated. Results In the determination of sodium cyclamate in candied fruit, when the sodium cyclamate content of the sample was 8.91 g/kg, the expansion uncertainty was 0.631 g/kg (k=2), and the result was expressed as (8.9±0.6) g/kg. Conclusion This study graspe the factors introducing uncertainty, and the accuracy of measurement can be improved by reducing the controllable uncertainty. The quality control method can be used for reasonable reflecting the reliability of the measurement results.