电感耦合等离子体发射光谱法测定再制蛋中钠含量的不确定度  

Uncertainty in Determination of Sodium Content in Processed Eggs by Inductively Coupled Plasma Atomic Emission Spectrometry

作　　者：冯梓君 Feng Zijun(Public Laboratory of Food Industry in Guangdong Province,Guangzhou 511442,China;Guangdong Food Industry Research Institute Co.,Ltd.,Guangzhou 511442,China;Provincial Food Quality Supervision and Inspection Station,Guangzhou 511442,China)

机构地区：[1]广东省食品工业公共实验室,广东广州511442 [2]广东省食品工业研究所有限公司,广东广州511442 [3]广东省食品质量监督检验站,广东广州511442

出　　处：《现代食品》2020年第13期189-191,共3页Modern Food

摘　　要：采用电感耦合等离子体发射光谱法测定再制蛋中钠含量及其测量不确定度,建立数学模型;通过对不确定度分量的合成、扩展及评定,找出影响不确定度的最主要因素来源于标准曲线的拟合,再制蛋中钠含量可表示为1.02×103±26.2 mg/100 g(k=2)。The content of sodium in reprocessed eggs was determined by inductively coupled plasma atomic emission spectrometry(ICP-OES) and its measurement uncertainty was established. Through the synthesis, expansion and evaluation of uncertainty components, it was found that the most important factor affecting the uncertainty was the fitting of standard curve. The sodium content in reprocessed egg could be expressed as 1.02×103±26.2 mg/100 g(k=2).

关 键 词：电感耦合等离子体发射光谱仪 钠 不确定度 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]