摘要
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 measurement in the determination of 1,2-propanediol in pastry by gas chromatography（GC）. Methods The uncertainty caused by various factors in the whole process of determination was analyzed, including weighing, standard solution preparation, calibration fitting, extraction and determination. Results The combined uncertainty in the determination of 1,2-propanediol in pastry was 3.1 mg/kg and the expanded uncertainty was 6.2 mg/kg. The content of 1,2-propanediol in pastry was（50.1±6.2） mg/kg（k=2, confidence interval p=95%）. Conclusion The uncertainty of this method is mainly caused by standard solution and calibration fitting.
出处
《食品安全质量检测学报》
CAS
2017年第7期2407-2413,共7页
Journal of Food Safety and Quality
