论文部分内容阅读
[目的]采用HPLC-DAD法测定馒头中合成色素胭脂红、诱惑红的含量,分析评定胭脂红、诱惑红的不确定度。[方法]通过HPLC-DAD法测定馒头中胭脂红、诱惑红的含量方法建立数学模型,对各个不确定度因素进行评估、计算,由此计算合成不确定度,最终给出测量结果在95%置信区间下的扩展不确定度。[结果]试验测定的胭脂红含量测定结果为(4.13±0.32)mg/kg;诱惑红含量测定结果为(6.19±0.40)mg/kg。[结论]研究可为食品中色素检测分析应该采取的针对性措施提供参考依据。
[Objective] The research aimed to determine the content of synthetic pigment carmine and temptation red in bread using HPLC-DAD, and to analyze and evaluate the uncertainty of carmine and temptation red. [Method] The mathematical model was established by HPLC-DAD method to determine the content of carmine and temptation red in steamed bread. The uncertainty factors were evaluated and calculated, and the uncertainty of synthesis was calculated. Finally, Extended Uncertainty Under Confidence Interval. [Result] The carmine content measured by the test was (4.13 ± 0.32) mg / kg and that of the seductive red was (6.19 ± 0.40) mg / kg. [Conclusion] The research could provide a reference for the targeted measures that should be taken in the analysis of pigment in food.