液相色谱法测定酱腌菜中苯甲酸含量不确定度的评定  

Evaluation of Uncertainty in Determination of Benzoic Acid in Pickles by High Performance Liquid Chromatography

作　　者：郭振 林黛琴 张梅玲 Guo Zhen;Lin Daiqin;Zhang Meiling(Jiangxi Huangshanghuang Group Food Company Limited,Nanchang Jiangxi 330052;Jiangxi Product Quality Supervision Testing Institute,Nanchang Jiangxi 330052)

机构地区：[1]江西煌上煌集团食品股份,江西南昌330052 [2]江西省产品质量监督检测院,江西南昌330052

出　　处：《江西化工》2021年第4期56-59,共4页Jiangxi Chemical Industry

摘　　要：建立了高效液相色谱法测定酱腌菜中苯甲酸不确定度的评定方法。确定了在苯甲酸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。通过对各个不确定度分量进行评定,为酱腌菜中苯甲酸的检测提供了有效可靠可溯源的数据。An evaluation method of uncertainty for the determination of benzoic acid in pickles by HPLC was established.The main sources of uncertainty introduced in the determination of benzoic acid were sample weighing,constant volume,preparation of standard solution,change of standard working curve and sample repeatability test.The evaluation of each uncertainty component provided effective,reliable and traceable data for the detection of benzoic acid in pickles.

关 键 词：苯甲酸 不确定度 酱腌菜 液相色谱法 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]