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目的评定气相色谱法测定糕点中1,2-丙二醇含量的不确定度。方法对糕点中1,2-丙二醇含量测定过程中各影响因素进行分析评定,包括称量、标准溶液配制、标准曲线拟合、提取过程、仪器测定等。结果该方法检测糕点中1,2-丙二醇的合成不确定度为3.1 mg/kg,扩展不确定度为6.2 mg/kg。本实验测定的糕点中1,2-丙二醇含量结果为(50.1±6.2)mg/kg(k=2,置信区间p=95%)。结论本方法的不确定度主要由标准溶液配制和标准曲线拟合等引入。
OBJECTIVE To evaluate the uncertainty of determination of 1,2-propanediol content in cakes by gas chromatography. Methods The influencing factors in the process of determination of 1,2-propanediol in cakes were analyzed and evaluated, including weighing, standard solution preparation, standard curve fitting, extraction process and instrument determination. Results The proposed method for the determination of 1,2-propanediol in cakes had an uncertainty of 3.1 mg / kg and an extended uncertainty of 6.2 mg / kg. The content of 1,2-propanediol in the cake measured in this experiment was (50.1 ± 6.2) mg / kg (k = 2, confidence interval p = 95%). Conclusion The uncertainty of this method is mainly introduced by standard solution preparation and standard curve fitting.