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根据GB/5009.29(第二法)测定蜜饯中的山梨酸含量,并全面分析HPLC测定蜜饯中的山梨酸的不确定度来源与影响不确定度的因素,对测量过程中的不确定度进行分析和合成HPLC测定蜜饯中的山梨酸的相对扩展不确定度U=0.015g/kg。
According to GB / 5009.29 (the second method) determination of sorbic acid content in candied fruit, and comprehensive analysis of HPLC determination of sorbic acid in the source of uncertainty and the impact of uncertainty factors, the uncertainty of the measurement process analysis And synthetic HPLC determination of preservatives in sorbic acid relative expansion U = 0.015g / kg.