摘要
通过分析食品中二氧化钛的测定过程,确定各个不确定度来源,建立不确定度评定数学模型,对单个不确定度分量进行合成和扩展,最终建立食品中二氧化钛测定的不确定度评定方法。结果表明:二氧化钛含量为(122.48±4.63)mg/kg,K=2;本实验方法测量不确定度的主要来源为4个方面,按引入的不确定度分量贡献大小排序,依次为测量重复性、溶液测定、样品定容、称样量。本评定方法适用于一般情况下的分光光度、原子荧光、原子吸收、气相色谱、液相色谱等仪器的测量不确定度评定。
The source of uncertainty in the spectrophotometric determination of titanium dioxide in foodstuffs were investigated by analyzing the whole determination procedure.Each uncertainty component was modelled,synthesized and expanded to develop a method for the evaluation of uncertainty in spectrophotometric determination of titanium dioxide in foodstuffs.Results showed that the titanium dioxide content in a commercial flour was determined to be （122.48 ± 4.63） mg/kg,K=2.The main uncertainties were attributed to four sources,namely measurement repeatability,solution determination,sample dilution and sampling in decreasing order of uncertainty contribution.This method is applicable to the evaluation of uncertainty in routine determinations by spectrophotometry,atomic fluorescence spectroscopy （AFS）,atomic absorption spectroscopy （AAS）,gas chromatography （GC）,liquid chromatography （LC）,and so on.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第4期206-209,共4页
Food Science
关键词
分光光度法
二氧化钛
不确定度
spectrophotometry
titanium dioxide
uncertainty
