滴定法测定酱油中氨基酸态氮含量的不确定度评定  

Uncertainty Evaluation for Determination of Amino Acid Nitrogen Content in Soy Sauce by Titration

作　　者：冯浩菲 李琼 陶燕 刘定舟 贾松涛 赵林萍 FENG Haofei;LI Qiong;TAO Yan;LIU Dingzhou;JIA Songtao;ZHAO Linping(Henan Bid-Winning Testing Service Co.,Ltd.,Zhengzhou 450001,China)

机构地区：[1]河南中标检测服务有限公司,河南郑州450001

出　　处：《食品安全导刊》2024年第9期80-83,共4页China Food Safety Magazine

摘　　要：目的:运用滴定法检测酱油中氨基酸态氮含量并对检测结果进行不确定度评定。方法:根据样品氨基酸态氮计算公式以及影响不确定度的因素,建立酱油中氨基酸态氮检测结果不确定度评定的数学模型,并对检测结果的不确定度进行分析与评定。结果:当酱油样品的氨基酸态氮含量检测结果为0.80 g/100 mL时,其不确定度结果表示为(0.80±0.02) g/100 mL(k=2)。结论:在实验过程中只有规范实验操作,使用经校准的计量器具与有证的标准物质,增加平行样的检测频次等,才能使检测数据更准确,进而保障食品安全。Objective:To determine the content of amino acid nitrogen in soy sauce by titration and evaluate the uncertainty of the result.Method:According to the calculation formula of amino acid nitrogen and the factors affecting the uncertainty,a mathematical model was established to evaluate the uncertainty of amino acid nitrogen detection results in soy sauce.Result:When the amino acid nitrogen content of soy sauce sample was 0.80 g/100 mL,the uncertainty result was expressed as(0.80±0.02)g/100 mL(k=2).Conclusion:In the process of experiment,only standardized experimental operation,the use of calibrated measuring instruments and certified standard substances,increasing the detection frequency of parallel samples,etc.,can make the detection data more accurate,and thus ensure food safety.

关 键 词：滴定法 酱油 氨基酸态氮 不确定度 

分 类 号：TS264.21[轻工技术与工程—发酵工程] O655.2[轻工技术与工程—食品科学与工程]