食用菌中粗脂肪测定结果不确定度的评定  

Evaluation of Uncertainty of Results of Crude Fat Measurement in Edible Mushroom

作　　者：王宇[1] 张爽[1] 候宇[1] 潘明杰[1] 任明月[1] 张文[1] 韩晓红[1] 姚忱 王海岩[2] 

机构地区：[1]吉林省产品质量监督检验院,长春130022 [2]吉林省农业科学院,长春130033

出　　处：《吉林农业科学》2013年第5期93-96,共4页Journal of　Jilin Agricultural Sciences

摘　　要：本文通过建立不确定度的数学模型,对食用菌中粗脂肪的测定不确定度进行了评估,分析了测定过程中存在的不确定度来源,量化了不确定度的分量,并求出合成不确定度和扩展不确定度,最终给出了不确定度测定结果的表示式。A mathematical model of uncertainty was established in the paper to evaluate the uncertainty of crude fat measurement in edible mushroom. Sources of uncertainty in the process of measurement were analyzed. The components of uncertainty were measured and the combined uncertainty and the expanded uncertainty were gotten. At last, the expression of measurement results of the uncertainty was given.

关 键 词：食用菌 粗脂肪 不确定度 评定 

分 类 号：TS201.4[轻工技术与工程—食品科学]