摘要
为准确测定浓香型白酒中丁酸的含量,建立了HPLC测定白酒中丁酸含量不确定度的分析方法。通过建立数学模型,对测定过程中引入的不确定度分量进行评估,确定浓香型白酒中丁酸质量浓度标准不确定度是由被测量值重复测试、样品前处理、丁酸样品纯度、标准溶液配制、标准曲线拟合、仪器稳定性等不确定度分量合成得到。标准曲线拟合是影响结果不确定度的主要因素,其次是标准溶液配制,其相对标准不确定度分别为0.0306和0.0157。本实验中浓香型白酒中丁酸含量的测定结果可表示为(436±32)mg/L,k=2。
To meet the requirement of accurate determination of butyric acid content in Luzhou-flavor Baijiu,an uncertainty evaluation method for the determination of butyric acid concentration in Baijiu by HPLC was proposed.The uncertainty component introduced in the measurement process was evaluated by establishing a mathematical model.Uncertainties of the type A uncertainty,sample preparation,standard substance,standard solution preparation,and the calibration curve fitting were confirmed to influence the standard uncertainty of the determination of butyric acid content in Nong flavor Baijiu.Moreover,the calibration curve fitting was the main factor affecting the uncertainty of the results,followed by the standard solution preparation.Their relative standard uncertainties were 0.0306 and 0.0157,respectively.The content of butyric acid in Luzhou-flavor liquor could be shown as(436±32) mg/L,k=2.
作者
夏燕
张瑞景
李大海
XIA Yan;ZHANG Ruijing;LI Dahai(Hubei Qipu Detection Technology Co.,Ltd.,Wuhan 430068,Hube,China;School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,Hube,China;Dan Yang Yihe Food Co.Ltd,Zhenjiang 212300,Jiangsu,China)
出处
《酿酒》
CAS
2022年第5期103-107,共5页
Liquor Making
