摘要
该实验评定了全自动氨基酸分析仪测定酱油中游离氨基酸的不确定度。参考CNAS-GL 006—2019《化学分析中不确定度的评估指南》和JJF 1059.1—2012《测量不确定度评定与表示》中的规定与要求,分析游离氨基酸在测定过程中的各种不确定度来源。在包含因子k=2时,酱油中游离氨基酸的扩展不确定度范围为0.02~0.60 g/100 g。结果表明,影响不确定度的主要因素是仪器本身的不确定度和酱油重复性测量的不确定度。
The uncertainty of determination of free amino acids in soy sauce by automatic amino acid analyzer was evaluated.The sources of uncertainty of free amino acids in the determination were analyzed by referring to the provisions and requirements of CNAS-GL 006—2019"Uncertainty Assessment Guide for Chemical Analysis"and JJF 1059.1—2012"Uncertainty Assessment and Expression for Measurement".When coverage factor was k=2,the extended uncertainty of free amino acids in soy sauce ranged from 0.02-0.60 g/100 g.The results showed that the main factors affecting the uncertainty were the uncertainty of the instrument itself and the uncertainty of soy sauce repeatability measurement.
作者
杨芳
李歆
YANG Fang;LI Xin(Huai'an Product Quality Supervision and Inspection Center,Huai'an 223001,China)
出处
《中国酿造》
CAS
北大核心
2022年第2期234-238,共5页
China Brewing
