食用槟榔中霉菌和酵母的测量不确定度评定  

Evaluation of uncertainty in the determination of mould and yeast in areca nut

作　　者：袁河 周稳 包骏 张艳 赵志友 YUAN He;ZHOU Wen;BAO Jun;ZHANG Yan;ZHAO Zhiyou(Hu nan Binzhilang Food Technology Co.,Ltd.,Testing Center,Hu nan Areca Processing and Edible Safety Engineering Technology Research Center,Xiangtan 411100,China)

机构地区：[1]湖南省槟榔加工与食用安全工程技术研究中心,湖南宾之郎食品科技有限公司检测中心,湖南湘潭411100

出　　处：《生物加工过程》2022年第1期113-118,共6页Chinese Journal of Bioprocess Engineering

摘　　要：近年来槟榔的食用安全引起了社会的广泛关注,槟榔行业对微生物控制的要求也进一步提高,微生物检测的准确性和可靠性越来越受到重视。然而,目前尚无槟榔微生物的分析报道。本研究建立了槟榔中霉菌和酵母定量检测测量不确定度评定的方法。结果表明,霉菌与酵母的扩展不确定度分别为0.342 4和0.286 4,其中,重复检测引入的不确定度远高于其他因素引入的不确定度。此外,本研究还发现,霉菌和酵母的不确定度评定应该分开进行。In recent years, the edible safety of areca nut has attracted extensive attention of the society.The requirements of areca industry for microbial control have been further improved.The accuracy and reliability of microbial detection have been paid more and more attention.However, there is no report on themeasurement uncertainty of areca nut microbial.In this study, the uncertainty evaluation method for quantitative detection of mould and yeast in areca nut was established.The results show that the expanded uncertainty of mold and yeast were 0.342 4 and 0.286 4,respectively.The uncertainty of repeated detection was much higher than that of other factors.In addition, this study shows that the uncertainty evaluation of mould and yeast should be carried out separately.

关 键 词：不确定度 重复性检测 霉菌 酵母 槟榔 

分 类 号：TS207.4[轻工技术与工程—食品科学] Q-03[轻工技术与工程—食品科学与工程]