摘要
建立电位滴定法测定香醋中还原糖含量的不确定度数学模型,从测量过程各步骤分析不确定度来源并量化。评定结果显示:对实验结果最主要的影响因素是样品滴定,其次是碱性酒石酸铜的标定,而标准溶液的配制和样品前处理影响较小。经计算扩展不确定度,在置信概率P=95%,包含因子k=2时,市售香醋1还原糖含量为(1.67±0.076)g/dL,市售香醋2还原糖含量为(4.22±0.1519)g/dL,市售香醋3还原糖含量为(1.345±0.0428)g/dL,精酿老陈醋还原糖含量为(0.99±0.06336)g/dL,陈醋中还原糖含量为(0.6703±0.0514)g/dL。
A mathematical model of uncertainty in the determination of reducing sugar in vinegar by potentiometric titration is established.The sources of uncertainty are analyzed and quantified from each step of the measurement process.The evaluation results show that the most important influencing factor of the experimental results is sample titration,followed by the calibration of alkaline cupric tartrate,while the preparation of standard solution and sample pretreatment have less influence.After calculating the extended uncertainty,when the confidence probability P=95%,including the factor k=2,the reducing sugar content of commercially aromatic vinegar 1 is(1.67±0.076)g/dL,the reducing sugar content of commercially aromatic vinegar 2 is(4.22±0.1519)g/dL,the reducing sugar content of available aromatic vinegar 3 is(1.345±0.0428)g/dL,the reducing sugar content of refined mature vinegar is(0.99±0.06336)g/dL,and the reducing sugar content of mature vinegar is(0.6703±0.0514)g/dL.
作者
崔丽伟
庄军辉
胡平
舒友琴
CUI Li-wei;ZHUANG Jun-hui;HU Ping;SHU You-qin(College of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)
出处
《中国调味品》
CAS
北大核心
2019年第10期132-135,143,共5页
China Condiment
关键词
电位滴定
香醋
还原糖
不确定度
potentiometric titration
aromatic vinegar
reducing sugar
uncertainty
