液相色谱法测定饮料中山梨酸不确定度评估  

Uncertainty Evaluation for Sorbic Acid in Beverage Determined by Liquid Chromatography

作　　者：王新华[1] 卢忠魁[1] 尚轶[1] 

机构地区：[1]吉林市疾病预防控制中心

出　　处：《北华大学学报（自然科学版）》2009年第5期432-435,共4页Journal of Beihua University（Natural Science）

摘　　要：应用不确定度评估方法对液相色谱法测定饮料中山梨酸的测定结果进行不确定度评估.依据液相色谱法测定饮料中山梨酸,根据测量不确定度测定与表示的要求,对饮料中山梨酸测定结果的不确定度进行评估.通过评估得出由标准拟合带来的不确定度分量对测量结果的不确定度影响最显著,对测定值的分散性贡献最大.因此,应尽量克服此分量的影响,以减小其不确定的范围.The determined results of sorbic acid in beverage were evaluated by using the method of uncertainty evaluation. The sorbic acid in beverage were carried on uncertainty evaluation according to sorbic acid in beverage determined with liquid chromatography and the standard of measuring uncertainty. Uncertainty components obtained from standard fitting have the most significant influence on measurement results of uncertainty, and give the greatest contribution to dispersion of measurement values. So the value of component should be controlled in order to reduce its uncertainty range.

关 键 词：液相色谱法 不确定度 饮料 山梨酸 

分 类 号：R151.3[医药卫生—营养与食品卫生学]