采用酸碱滴定法测定葡萄发酵饮料中二氧化硫含量结果的不确定度评定  

Evaluation of the Uncertainty of Sulfur Dioxide Content in Grape-Fermented Beverage determined by Acid-Base Titration Method

作　　者：王雅琼[1] 王镓萍 吴伟都[1] 吴琴 成官哲[1] 李言郡[1] WANG Ya-qiong;WANG Jia-ping;WU Wei-du;WU Qin;CHENG Guan-zhe;LI Yan-jun(Hangzhou Wahaha Group Co.,Ltd,Hangzhou Wahaha Technology Co.Ltd,Key Laboratory of Food and Biological Engineering of Zhejiang Province,Hangzhou 310018,China)

机构地区：[1]杭州娃哈哈集团有限公司,杭州娃哈哈科技有限公司,浙江省食品生物工程重点实验室,浙江杭州310018

出　　处：《饮料工业》2024年第4期29-33,共5页Beverage Industry

摘　　要：对酸碱滴定法测定葡萄发酵饮料中二氧化硫含量不确定度进行有效评定,找出影响其不确定度的关键因素。通过酸碱滴定法测定葡萄发酵饮料中二氧化硫的含量,建立相关的数学模型,并对各不确定度分量进行计算和评定。结果显示:当置信水平为95%,包含因子为k=2时,葡萄发酵饮料中二氧化硫的含量为(39.1±0.4)mg/L。检测结果的不确定度主要来源于样品重复性测定和滴定过程,另外,标准溶液的标定和稀释过程也是影响不确定度的关键因素。The goal of this study is to efficiently evaluate the uncertainty of sulfur dioxide content in grape-fermented beverage by acid-base titration and identify the key factors that affect its uncertainty.The sulfur dioxide content in grape-fermented beverage was first measured by acid-base titration,then the relevant mathematical model was established,and finally all uncertainty components were calculated and evaluated.The results showed that when the confidence level was 95%and the coverage factor(k)was 2,the content of sulfur dioxide in grape-fermented beverage was(39.1±0.4)mg/L.The uncertainty of the detection results mainly came from repeatability measurement and titration process of the sample,and the calibration and dilution process of the standard solution were also key factors affecting the uncertainty.

关 键 词：酸碱滴定法 葡萄发酵饮料 二氧化硫 不确定度 

分 类 号：TS20[轻工技术与工程—食品科学]