白酒中总酸含量测量的不确定度研究  

Evaluation of Uncertainty during the Measurement of Total Acids in Baijiu

作　　者：赵统梅 冯声宝 师成旭 ZHAO Tongmei;FENG Shengbao;SHI Chengxu(Qinghai Huzhu Highland Barley Baijiu Co.Ltd.,Huzhu,Qinghai 810500,China)

机构地区：[1]青海互助青稞酒股份有限公司,青海互助810500

出　　处：《酿酒科技》2023年第2期114-117,127,共5页Liquor-Making Science & Technology

摘　　要：按照GB 12456—2021《食品安全国家标准食品中总酸的测定》标准对白酒中的总酸含量进行检测,应用GUM法进行测量不确定度的评定,以查找不确定度来源,加强检测过程控制,提高检测结果的准确性。According to national standard GB 12456-2021,the total acids in Baijiu was determined,and the uncertainty of the result was evaluated by GUM method,so as to find out the sources of uncertainty,to reinforce process control,and to improve the accuracy of the test results.

关 键 词：白酒 总酸 不确定度评定 结果准确性 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]