甲醛值法测定酱油中氨基酸态氮结果不确定度的评定  

Uncertainty Evaluation of Detection Result of Amino Acid Nitrogen in Soy Sauce by Formol Number Method

作　　者：李迎丽[1] 

机构地区：[1]长春市疾病预防控制中心,吉林长春130033

出　　处：《中国卫生工程学》2010年第1期49-51,共3页Chinese Journal of Public Health Engineering

摘　　要：目的建立一种对采用甲醛值法测定酱油中氨基酸态氮所得测量结果进行不确定度评定的科学、准确方法。方法采用GB/T 5009.39-2003中规定方法进行测量,依据JJF 1059-1999《测量不确定度评定与表示》要求,参考《化学分析中不确定度评估指南》《分析测试测量结果不确定度评定导则》、CSM01010101-2006《滴定法测量结果不确定度评定规范》建立不确定度评定方法。结果所建立的评定方法符合《测量不确定度评定与表示》的要求。结论采用本文的方法对甲醛值法测定酱油中氨基酸态氮所得测量结果进行不确定度评定符合《测量不确定度评定与表示》的要求,对影响测量结果的不确定度来源的识别准确,对各分量的评定方法科学、合理。Objective To establish a scientific and accurate method which can do uncertainty evaluation for the measuring result of amino acid nitrogen in soy sauce determined through formol number method.Methods The stipulated methods in national standards of GB/T 5009.39-2003 were adopted to determine,uncertainty evaluation method was established based on Evaluation and Expression of Uncertainty in Measurement,Uncertainty Evaluation Guidance in Chemical Analysis,Uncertainty Evaluation Guide Rule for Results of Analysis,and Testing and Measure and Uncertainty Evaluation Criterion for Testing Result of Titration.Results The established evaluation method accorded with the requirements of Evaluation And Expression of Uncertainty in Measurement.Conclusion The identification of uncertainty source influencing measuring result is accurate;the evaluation method for each component is scientific and rational.

关 键 词：甲醛值法 氨基酸态氮 不确定度 测量结果不确定度的评定 

分 类 号：R155.5[医药卫生—营养与食品卫生学] O655.2[医药卫生—公共卫生与预防医学]