食品中辣椒红色素含量测量不确定度的评定  

Assessment of the uncertainty of measurement of capsanthin in food

作　　者：张志强[1] 江英[1] 田丽萍[2] 

机构地区：[1]石河子大学食品学院,新疆832003 [2]石河子大学生命科学学院,新疆832003

出　　处：《中国食品添加剂》2006年第6期197-200,共4页China Food Additives

基　　金：国家科技攻关专项"食品安全关键技术"的子课题"天然色素的检验技术"。

摘　　要：本文对高效液相色谱法测定食品中辣椒红色素含量的测定不确定度进行了评定,按照JJF1059?1999方法建立了数学模型,通过实验过程中取样器具、对照品的纯度,标准曲线拟合等不确定因素的分析,确定不确定度分量,合成不确定度。本评定方法客观、准确,在实际工作中有较强的实用性。To establish the assessment style of the measurem uncertainty for capsanthin in food with high perfomance liquid chromatography （HPLC）. According to JJF 1059 - 1999, to establish mathematic model and synthesize the uncertainty. The various measurements of uncertainty were found and synthesized by analyzing the uncertain factor in the experimental process. This assessment is very suitable for the determination of capsanthin in food by HPLC.

关 键 词：辣椒红色素 高效液相色谱法 含量 测量不确定度 

分 类 号：TS202.3[轻工技术与工程—食品科学]