小麦粉中水分灰分测定的不确定度评定研究  

Reseach on Uncertainty Evaluation of Water and Total Ash Content in Wheat Flour

作　　者：郭英 王毅 刘续元 GUO Ying;WANG Yi;LIU Xuyuan(Kashi Institute for Food and Drug Control,Kashgar 844000,China)

机构地区：[1]喀什地区食品药品检验所,新疆喀什844000

出　　处：《现代食品》2024年第10期177-179,共3页Modern Food

摘　　要：本文依据《测量不确定度评定与表示》(JJF 1059.1-2012)和《化学分析中不确定度的评估指南》(CNAS-GL006:2019)的相关规定,建立小麦粉中水分灰分测定不确定度数学模型,分析不确定度分量,对测量结果进行不确定度评定。结果表明,当试样水分为9.98 g/100 g时,其扩展不确定度为0.069 g/100 g(k=2);当试样总灰分为0.58 g/100 g时,其扩展不确定度为0.029 g/100 g(k=2)。According to Evaluation of Uncertainty in Chemical Analysis Measurement(JJF 1059.1—2012)and Guidance on Evaluating the Uncertainty in Chemical Analysis(CNAS-GL006:2019),the mathematical model of uncertainty in determination of water and total ash in wheat flour was established.Each uncertainty component was analyzed and the uncertainty of measurement was evaluated.The results showed that the expanded uncertainty was 0.069 g/100 g(k=2)when the total ash was 9.98 g/100 g,and 0.029 g/100 g(k=2)when water content was 0.58 g/100 g.

关 键 词：小麦粉 水分 灰分 不确定度 

分 类 号：TS207.3[轻工技术与工程—食品科学]