HPLC检测糕点中阿斯巴甜含量的不确定度评定  

Evaluation of Uncertainty in Detecting Aspartame Content in Cakes by High Performance Liquid Chromatography

作　　者：唐璐子 张洋 TANG Luzi;ZHANG Yang(Anhui Guoke Testing Technology Co.,Ltd.,Hefei 230041,China)

机构地区：[1]安徽国科检测科技有限公司,安徽合肥230041

出　　处：《食品安全导刊》2022年第9期79-82,共4页China Food Safety Magazine

基　　金：安徽省科技重大专项(202103a07020003);安徽省重点研发面上攻关项目(202004a07020023)。

摘　　要：目的:评定高效液相色谱法检测糕点中阿斯巴甜含量的不确定度。方法:依据GB 5009.263—2016和JJF 1059.1—2012检测焙烤食品中的阿斯巴甜并建立高效液相色谱法检测糕点中阿斯巴甜含量的数学模型,对检测过程中各不确定度分量进行分析评定。结果:在95%置信区间下,在糕点中阿斯巴甜含量为0.806 g/kg时,其拓展不确定度为0.033 g/kg,k=2。结论:糕点中阿斯巴甜检测结果的不确定度主要受重复性测试、试样的称量和定容过程、标准溶液的配制过程以及标准曲线拟合的影响。Objective:The uncertainty of the detection of aspartame in pastries by high performance liquid chromatography was evaluated.Method:According to GB 5009.263—2016,and JJF 1059.1—2012,aspartame in baked foods was detected,and the mathematical model for the determination of aspartame content in pastries by high performance liquid chromatography was established to analyze and evaluate each uncertainty component in the detection process.Result:Under the 95% confidence interval,when the content of aspartame in the cake is0.806 g/kg,the expanded uncertainty is 0.033 g/kg,k=2.Conclusion:The uncertainty of aspartame test results in pastries is mainly affected by repeatability test,sample weighing and constant volume process,preparation process of standard solution and standard curve fitting.

关 键 词：阿斯巴甜 糕点 高效液相色谱法 不确定度 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.72[轻工技术与工程—食品科学与工程]