检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:王春丽 王洋[2] 李晓娟[3] 赵丽娟 WANG Chunli;WANG Yang;LI Xiaojuan;ZHAO Lijuan(Harbin Product Quality Comprehensive Inspection and Testing Center,Harbin 150036;College of Food Science,Heilongjiang Vocational College for Nationalities,Harbin 150066;Institute of Biotechnology,Heilongjiang Academy of Agricultural Sciences,Harbin 150028,China)
机构地区:[1]哈尔滨市产品质量综合检验检测中心,哈尔滨150036 [2]黑龙江民族职业学院食品学院,哈尔滨150066 [3]黑龙江省农业科学院生物技术研究所,哈尔滨150028
出 处:《东北农业科学》2021年第6期114-117,共4页Journal of Northeast Agricultural Sciences
基 金:黑龙江省农业科学院创新工程项目(2019YYYF021)。
摘 要:本文章评定了蒸馏-乙酸铅吸收滴定法测定东北黑木耳中二氧化硫含量的不确定度。方法:依据GB 5009.34-2016食品中二氧化硫的测定、JJF 1059.1-2012测量不确定度评定与表示和CNAS-GL006:2018化学分析中不确定度的评估指南,建立了二氧化硫不确定度评定数学模型,并对二氧化硫测定过程中引入的不确定度进行分类和量化,分别计算出各不确定度分量的标准不确定度和相对不确定度。东北黑木耳中二氧化硫含量的合成相对标准不确定度为0.038 g/kg,二氧化硫残留量测定结果为(3.10±0.038)g/kg。黑木耳中二氧化硫含量的不确定度主要由碘标准溶液浓度和滴定实际消耗碘标准溶液体积引入,其次是由样品测量重复性引入,实验时需多加注意,以便提高数据准确性。To determine the uncertainty of determination of sulfur dioxide in Northeast black fungus by distillationlead acetate absorption titration, this paper had made a great effort. According to GB 5009.34-2016 food sulfur dioxide determination, JJF 1059.1-2012 measurement uncertainty evaluation and representation and CNAS-GL006:2018 chemical analysis uncertainty assessment guideline, the mathematical model of sulfur dioxide uncertainty evaluation was established. The uncertainty introduced in the determination process of sulfur dioxide is classified and quantified, and the standard uncertainty and relative uncertainty components of each uncertainty component are calculated separately. The relative standard uncertainty of sulfur dioxide content in Northeast black fungus was0.038 g/kg, and the residual sulfur dioxide content was(3.10±0.038) g/kg. The uncertainty of sulfur dioxide content in black fungus is mainly introduced by the concentration of iodine standard solution and the volume of iodine standard solution actually consumed by titration. Besides, it is introduced by the repeatability of sample measurement.More attention should be paid during the period of experiment, so as to improve the accuracy of the experiment data.
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.7