酸度计法测定蚝油中的氨基酸态氮的不确定度评价  

Evaluation of Uncertainty in Determination of Amino Acid Nitrogenon Oyster Sauce by Acidimeter Method

作　　者：张海神 钟圆圆 林秋凤[1] ZHANG Hai-shen;ZHONG Yuan-yuan;LIN Qiu-feng(College of Dongguan Institute for Food and Drug Control,Guangdong Dongguan 523000,China)

机构地区：[1]东莞市食品药品检验所,广东东莞523000

出　　处：《广州化工》2024年第10期78-80,共3页GuangZhou Chemical Industry

摘　　要：酸度计测量氨基酸态氮是当前主流检测手段,因此需要分析酸度计法滴定蚝油中氨基酸态氮实验的不确定度来源,探讨和合成不确定度分量。结果表明,本实验室引入不确定度的主要来源为pH计指示终点和NaOH标准滴定溶液浓度。对样品进行重复6次试验,得到氨基酸态氮含量0.353 g/100 g,扩展不确定度0.044 g/100 g(P=95%,K=2)。本分析可用于一般滴定法测定,具备参考性。Measuring amino acid nitrogen by acid meter is the mainstream detection method at present,so it is necessary to analyze the source of uncertainty in the experiment of titrating amino acid nitrogen in oyster sauce by acid meter,and analyze and synthesize the uncertainty components.The results showed that the titration end point indicated by pH meter and the concentration of NaOH standard titration solution were the main sources of introducing uncertainty.The experiment was repeated for 6 times,and the amino acid nitrogen content was 0.353 g/100 g,and the expanded uncertainty was 0.044 g/100 g(P=95%,K=2).This uncertainty analysis can be used to determine amino acid nitrogen in oyster sauce,which has certain reference for controlling the accuracy of the results.

关 键 词：蚝油 氨基酸态氮 酸度计 不确定度 

分 类 号：TS264.2[轻工技术与工程—发酵工程]