酸碱滴定法测定杏脯中二氧化硫含量的不确定度评定  

Evaluation of Uncertainty in Determination of Sulfur Dioxide Content in Preserved Apricot by Acid-Base Titration

作　　者：李文文 李怡 尹娟娟 杨帆 LI Wenwen;LI Yi;YIN Juanjuan;YANG Fan(Gansu Food Inspection and Research Institute,Lanzhou 730050,China)

机构地区：[1]甘肃省食品检验研究院,甘肃兰州730050

出　　处：《食品安全导刊》2023年第15期89-92,96,共5页China Food Safety Magazine

摘　　要：目的:评定酸碱滴定法测定杏脯中二氧化硫含量的不确定度,找出对不确定度影响最大的关键因素。方法:用酸碱滴定法测定杏脯中二氧化硫的含量,通过建立数学模型,对试验过程中引入的不确定度进行分析与评定。结果:当置信水平为95%,包含因子k=2时,杏脯中二氧化硫的含量为(89.7±0.48)mg·kg^(-1)。结论:检测结果的不确定度主要来源于样品滴定过程,其次是氢氧化钠标准溶液引入的不确定度。Objective:To evaluate the uncertainty of determination of sulfur dioxide content in apricot by acidbase titration and to find out the key factors that have the greatest influence on the uncertainty.Method:The sulfur dioxide content in apricot was determined by acid-base titration.The mathematical model was established and the uncertainty introduced in the test was analyzed and evaluated.Result:When the confidence level was 95%and the inclusion factor was 2,the sulfur dioxide content in apricot was(89.7±0.48)mg·kg^(-1).Conclusion:The uncertainty of test results mainly comes from the process of sample titration,followed by the uncertainty of sodium hydroxide standard solution.

关 键 词：二氧化硫 酸碱滴定法 杏脯 不确定度 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O655.22[轻工技术与工程—食品科学与工程]