HPLC同时测定多种食品添加剂的不确定度评定  

The Evaluation of Measurement Uncertainty for Varieties of Food Additives by HPLC Synchronously

作　　者：马丽[1] 代科[1] 曾婷[1] 黄仕稳[1] 鞠鹤鹏[1] 

机构地区：[1]广州军区疾病预防控制中心,广东广州510507

出　　处：《食品研究与开发》2015年第11期33-37,共5页Food Research and Development

摘　　要：建立高效液相色谱(HPLC)法测定灌装红腰豆中苯甲酸、山梨酸、糖精钠含量的不确定度方法。通过建立数学模型,确定影响不确定度的因素,分析各不确定度对实验结果的影响。样品中苯甲酸、山梨酸、糖精钠含量测定的合成标准不确定度分别为0.028 7、0.017 3、0.127 9 mg/kg,扩展不确定度分别为0.057 4、0.034 7、0.255 8 mg/kg。本研究方法可为HPLC法测定灌装红腰豆中苯甲酸、山梨酸、糖精钠含量的不确定度评估提供参考。To establish a method of uncertainty evaluation for the determination of benzoic acid ,sorbic acid and soluble saccharin from the red beans by HPLC. By establishing a mathematical model to determine the factors affecting the uncertainty and the analysis of the effect of the uncertainty of the experimental results. Results showed determination of benzoic acid, sorbic acid, soluble saccharin content in the sample of the synthetic standard uncertainty were 0.028 7, 0.017 3, 0.127 9 mg/kg, the expanded uncertainty were 0.057 4, 0.034 7, 0.255 8 mg/kg. This method can be used in HPLC determination of benzoic acid ,sorbic acid and soluble saccharin in the red beans of uncertainty evaluation.

关 键 词：HPLC 测量不确定度 食品添加剂 合成标准不确定度 扩展不确定度 

分 类 号：TS202.3[轻工技术与工程—食品科学] O657.72[轻工技术与工程—食品科学与工程]