高效液相色谱法测定荔枝酒中山梨酸含量的不确定度评定  

Evaluation of Uncertainty in the Determination of Sorbic Acid Content in Litchi Wine by High Performance Liquid Chromatography

作　　者：张彦绍 周婷婷 唐锋侨 李小妹 林彩兰 ZHANG Yanshao;ZHOU Tingting;TANG Fengqiao;LI Xiaomei;LIN Cailan(Lingshan County Product Quality Inspection Center,Qinzhou 535499,China)

机构地区：[1]灵山县产品质量检验中心,广西钦州535499

出　　处：《食品安全导刊》2025年第1期109-112,116,共5页China Food Safety Magazine

摘　　要：目的:评定高效液相色谱法测定荔枝酒中山梨酸含量的不确定度。方法:按照《食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定》(GB 5009.28—2016)进行检测,并依据测量不确定度的规程要求,构建数学模型和评估方法,分析不确定度来源并进行计算、合成。结果:荔枝酒中山梨酸含量为0.1786 g·kg^(-1),扩展不确定度为0.0116 g·kg^(-1)(置信概率P=95%,k=2)。结论:标准物质纯度以及标准工作曲线拟合是不确定度的主要来源,测定时应严格控制这些因素,以提升检测结果的准确性。Objective:To evaluate the uncertainty of determination of sorbic acid in litchi wine by high performance liquid chromatography.Method:According to the GB 5009.28—2016,a mathematical model and evaluation method were constructed according to the requirements of the procedure for measuring uncertainty,and the sources of uncertainty were analyzed,calculated and synthesized.Result:The content of sorbic acid in litchi wine was 0.1786 g·kg^(-1),and the extended uncertainty was 0.0116 g·kg^(-1)(confidence probability P=95%,k=2).Conclusion:The purity of reference material and the fitting of standard working curve are the main sources of uncertainty,and these factors should be strictly controlled to improve the accuracy of detection results.

关 键 词：不确定度 山梨酸 高效液相色谱 荔枝酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程] O657.72[轻工技术与工程—食品科学与工程]