酿造酱油中苯甲酸测定的不确定度分析  

Analysis of Uncertainty in the Determination of Benzoic Acid in Brewed Soy Sauce

作　　者：劳思琪 张婷 秦靖 LAO Siqi;ZHANG Ting;QIN Jing(Shenzhen Zhongding Testing Technology Co.,Ltd.,Shenzhen 518109,China)

机构地区：[1]深圳市中鼎检测技术有限公司,广东深圳518109

出　　处：《食品安全导刊》2023年第8期85-88,共4页China Food Safety Magazine

摘　　要：本文对液相色谱法测定酿造酱油中苯甲酸含量的不确定进行分析,通过建立数学模型,分析结果的测量不确定度主要来源,确定各不确定度分量,综合评定苯甲酸含量的测量不确定度。分析结果表明,酿造酱油中苯甲酸的含量为0.532 g·kg^(-1),其扩展不确定度为0.080 g·kg^(-1)(k=2)。This article analyzes the uncertainty in the determination of benzoic acid content in brewed soy sauce by liquid chromatography.By establishing a mathematical model,the main sources of measurement uncertainty in the analysis results are determined,and each uncertainty component is determined to comprehensively evaluate the measurement uncertainty of benzoic acid content.The analysis results indicate that the content of benzoic acid in brewed soy sauce is 0.532 g·kg^(-1),and its expanded uncertainty is 0.080 g·kg^(-1)(k=2).

关 键 词：液相色谱 酿造酱油 苯甲酸 不确定度 

分 类 号：TS264.21[轻工技术与工程—发酵工程] O657.72[轻工技术与工程—食品科学与工程]