黄酒氨基酸态氮含量测定结果的不确定度评定  

Evaluation of Uncertainty of Amino Acid Nitrogen Content in Yellow Rice Wine

作　　者：赵宇明 

机构地区：[1]大连市食品检验所,辽宁大连116630

出　　处：《酿酒科技》2018年第1期80-86,共7页Liquor-Making Science & Technology

摘　　要：对用氢氧化钠标准溶液滴定黄酒中氨基酸态氮测定结果的不确定度进行了评定,对不确定度的来源进行分析和量化。影响黄酒中氨基酸态氮测定结果的主要原因是试样的取样量、试样的重复性测定、氢氧化钠标准溶液的配制、消耗氢氧化钠标准溶液的体积以及酸度计示值指示误差。检测黄酒试样中氨基酸态氮测定结果的扩展不确定度为0.03 g/L。The uncertainties in the measurement of amino acid nitrogen content in yellow rice wine by titration with sodium hydrox- ide standard solution were investigated. The source of the uncertainties was analyzed and quantified. The main factors influencing the measurement included sampling amount, repeated measurement, preparation of sodium hydroxide standard solution, the consumed volume of sodium hydroxide standard solution, and the error of acidity indicator. The extended uncertainty in the measurement of ami- no acid nitrogen in yellow rice wine samples was 0.03 g/L.

关 键 词：黄酒 氨基酸态氮 测定结果 不确定度 评定 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]