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目的通过对HPLC法测定食品中山梨酸含量的不确定度进行分析,找出影响测量中对合成不确定度贡献较大的分量。方法详细介绍进行不确定度评定的方法和步骤。结果果汁中山梨酸的相对不确定度为0.76%,扩展不确定度为0.01 g/kg。结论该方法对类似HPLC法测定物质含量的不确定度评定有借鉴和参考作用。
OBJECTIVE To analyze the uncertainty of determination of sorbic acid content in food by HPLC and find out the components influencing the synthetic uncertainty in the measurement. Methods Detailed methods and procedures for evaluating uncertainty are described in detail. Results The relative uncertainty of sorbic acid in juice was 0.76% with an extended uncertainty of 0.01 g / kg. Conclusion This method can be used as a reference for the evaluation of the uncertainty of similar substances by HPLC.