蒸馏法测定食品中亚硫酸盐的不确定度评定  

Assessment of the uncertainty of the determination of sulfite in food by distillation

作　　者：狄蕊[1] 魏峰[1] 胡逢恺[1] 陈国平[1] 

机构地区：[1]黄山学院化学系,安徽黄山245041

出　　处：《中国调味品》2008年第3期72-75,共4页China Condiment

摘　　要：建立采用GB/T 5009.34-2003食品中亚硫酸盐的测定——蒸馏法测定亚硫酸盐不确定度评定的数学模型,对检测过程中引入的不确定度进行了分类和量化,较为全面地评定了各个不确定度分量,并提出应用该方法检测的不确定度评定结果。A uncertainty assessment mathematic mode of determination of sulfite by GB/T 5009.34-2003 in food was established in this paper. The branch of uncertainty was quantitated and synthesized before the result of assessment of the uncertainty was concluded.

关 键 词：亚硫酸盐 二氧化硫 不确定度 

分 类 号：TS207.3[轻工技术与工程—食品科学]