液相色譜法測定果凍中苯甲酸、山梨酸結(jié)果的不確定度評定
打開文本圖片集
Uncertainty Evaluation of Determination of Benzoic Acid and Sorbic Acid in Jelly by Liquid Chromatography
SHENG Yimei （Chongqing Wulong District Center for Disease Control and Prevention， Chongqing 4085oo， China）
Abstract： Based on the liquid chromatography method in the GB 5009.28—2016， this paper establishes amathematical model for the determinationof the uncertaintyof benzoicacidand sorbicacid contents in food， and analyzes the sources of the uncertainty of benzoic acid and sorbic acid contents in food determined by liquid chromatography.And conduct the uncertainty assessment.The results show that when the content of benzoic acid is 0.246g?kg-1 ，its expanded uncertainty is 0.030g?kg-1 0 k=2， ; when the content of sorbic acid is 0.108g?kg-1 its expanded uncertainty is 0.019g?kg-1 0 k=2 ）.Among them， the preparation of standard solutions contributes the most to theuncertaintyofbenzoic acid，andthe fitingof standard curvescontributes the most tothe uncertaintyof sorbic acid.It is required that the inspectors payclose atention to them in the actual detection process to improve the accuracy of the determinationresults.
Keywords： high performance liquid chromatography; benzoic acid; sorbic acid; uncertainty evaluation
食品添加劑作為改善食品感官性狀、提升食品營養(yǎng)價值、延長食品保質(zhì)期、保持食品新鮮度和品質(zhì)等的重要手段，被廣泛應(yīng)用于現(xiàn)代食品工業(yè)中，其中作為防腐劑的苯甲酸、山梨酸更被廣泛應(yīng)用于各種食品中[1]。（剩余5520字）