食品中二氧化硫测定的不确定度评定  

Evaluation of Uncertainty in the Determination of Sulfur Dioxide in Food

作　　者：马培培 王超 汤有宏 MA Peipei;WANG Chao;TANG Youhong(Anhui Ancient Well Gong Co.,Ltd.,Bozhou 236820,Anhui,China;Anhui Province solid-state fermentation engineering technology research Center,Bozhou 236820,Anhui,China)

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236820 [2]安徽省固态发酵工程技术研究中心,安徽亳州236820

出　　处：《酿酒》2020年第5期38-42,共5页Liquor Making

摘　　要：依据JJF 1059.1-2012《测量不确定度评定与表示》和GB/T 27411-2012《检测实验室中常用不确定度评定方法与表示》两个不确定度相关标准,对采用GB 5009.34-2016《食品安全国家标准食品中二氧化硫的测定》测定食品中二氧化硫的测定方法进行不确定度评定,建立数学模型,找出检测过程中影响结果的不确定度分量来源并进行评定分析,最终得出不确定度评定结果。According to JJF 1059.1-2012"measurement uncertainty evaluation and said,"and GB/T 27411-2012"uncertainty evaluation method is commonly used in testing laboratory and said"two relative standard uncertainty,for the GB5009.34-2016"national food safety standard determination of sulphur dioxide in food was developed for the determination of sulfur dioxide in food determination methods for uncertainty evaluation,establishing mathematical model,find out the influence in the process of testing results of the sources of uncertainty components and evaluation analysis,finally it is concluded that the uncertainty of evaluation results.

关 键 词：食品 二氧化硫 不确定度 

分 类 号：TS207.3[轻工技术与工程—食品科学]