气相色谱法测定泡菜中甜蜜素含量测量不确定度的评定  

Uncertainty Evaluation of Determination of Sodium Cyclamate in Pickles by Gas Chromatography

作　　者：王莎莎 邓玉蓉 王丽兰 周至均 Wang Shasha;Deng Yurong;Wang Lilan;Zhou Zhijun(Meishan Product Quality Supervision and Inspection Center,Meishan 620010,China)

机构地区：[1]眉山市产品质量监督检验所,四川眉山620010

出　　处：《现代食品》2020年第19期210-212,225,共4页Modern Food

摘　　要：本文建立了气相色谱法测定泡菜中甜蜜素不确定度的评定方法。确定了在甜蜜素测定过程中引入的不确定度来源主要有样品称量、定容体积、配制标准溶液、标准工作曲线变动、样品重复性测试、样品加标回收率。通过对各个不确定度分量进行评定,为泡菜中甜蜜素的检测提供了有效可靠可溯源的数据。Uncertainy evaluation of determination of Sodium Cyclamate in pickles by gas chromatography has been studied.According to the whole testing process of the experiment,the sample weighing,constant volume,preparation of standard solution,variation of working curve,sample repeatability test,recovery of sample were the main sources of uncertainty for the method.each uncertainty component was evaluated,providing effective and reliable traceable data for the detection of cyclamate in pickles.

关 键 词：甜蜜素 不确定度 泡菜 气相色谱法 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]