摘要
用分光光度法对鸡精调味料中呈味核苷酸二钠的含量的不确定度进行评定。根据《鸡精调味料》测定鸡精调味料中呈味核苷酸二钠的含量按照《测量不确定度要求的实施指南》《化学分析中不确定度的评估指南》及《测量不确定度评定与表示》,建立结果不确定度评定的数学模型并探讨其测定结果不确定度。鸡精调味料中呈味核苷酸二钠的含量为1.33 g/100 g,扩展不确定度为0.27 g/100 g,置信区间95%,k=2。测量结果的不确定度主要来源于定容引入的不确定度,紫外分光光度计自身的不确定度影响次之,而样品称量引入的不确定度和试样重复测定产生的不确定度带来的影响可忽略不计。
The uncertainty of the content of taste nucleotide disodium in chicken essence seasoning was evaluated by spectrophotometry.According to SB/T 10371—2003,determine the content of taste nucleotide disodium in chicken essence seasoning.According to CNAS-GL05—2011,CNAS-GL006—2019 and JJF 1059.1—2012,establish a mathematical model for evaluating the uncertainty of the results.And discuss the uncertainty of the measurement results.The content of flavor nucleotide disodium in chicken essence seasoning was 1.33 g/100 g,and the expanded uncertainty was 0.27 g/100 g,confidence interval 95%,k=2.The uncertainty of measurement results mainly comes from the uncertainty introduced by constant volume,followed by the uncertainty of the ultraviolet spectrophotometer itself,and the uncertainty introduced by the sample weighing and the uncertainty band caused by repeated measurement of the sample impact is negligible.
作者
陈洁
CHEN Jie(Anhui Shuonong SYH Testing Technology Co.,Ltd.,Hefei 230601,China)
出处
《现代食品》
2021年第6期199-201,共3页
Modern Food
