兰-艾农恒容法测定绵白糖中还原糖分的不确定度评定  

Evaluation of Uncertainty in Determination of Reduced Sugar of White Soft Sugar by Lan-Ainon Constant Volume Method

作　　者：谢刘静 XIE Liujing(Guangzhou Quality Supervision Testing Institute,Guangzhou 510000,China)

机构地区：[1]广州质量监督检测研究院,广东广州510000

出　　处：《食品安全导刊》2024年第23期58-63,共6页China Food Safety Magazine

摘　　要：本文依据《绵白糖试验方法》(QB/T 5012—2016),利用兰-艾农恒容法测定绵白糖中的还原糖分,同时构建数学模型,分析并计算每个不确定分量。结果表明,还原糖分测定的不确定度的主要影响因素为绵白糖样液滴定操作过程。实验中绵白糖还原糖分结果为(5.404±0.030)g/100 g(k=2)。Based on the QB/T 5012—2016,the present study employs the Lan-Ainon constant volume method to determine the reduced sugar content in white soft sugar.Additionally,a mathematical model is constructed to analyze and calculate each uncertainty component.The results indicate that the principal factor affecting the uncertainty in the determination of the reduced sugar content is the titration operation process of white soft sugar sample solutions.The reduced sugar content in the white soft sugar sample was found to be(5.404±0.030)g/100 g(k=2).

关 键 词：绵白糖 还原糖 不确定度 

分 类 号：O652[理学—分析化学] TS247[理学—化学]