摘要
采用行业标准GB/T 35884-2018《赤砂糖》中规定方法进行赤砂糖蔗糖分测定,分析赤砂糖蔗糖分测定的不确定度来源,对不确定度的各个分量进行评定和合成。结果表明,影响赤砂糖蔗糖分测定不确定度的主要原因是定容体积和重复测量引入的不确定度分量。当赤砂糖的蔗糖分测定值为93.03%时,扩展不确定度为0.044%,测定结果表示为:93.03%±0.044%,k=2,P=95%。
The sucrose content in brown granulated sugar was determined by use of industry standard GB/T 35884-2018 "Brown granulated sugar". The sources of uncertainty of sucrose determination in brown granulated sugar were analysed. The components of uncertainty were evaluated and synthesized. The results showed that main uncertainty components arised from constant volume process and repeat measurement. When the sucrose value was 93.03%, the expanded uncertainty value was 0.044%, results of dimethoate content could be expressed as follows: 93.03%±0.044%, k=2, P=95%.
作者
钟宏星
张晶
陆剑华
曾史俊
ZHONG Hong-xing;ZHANG Jing;LU Jian-hua;ZENG Shi-jun(Guangdong Provincial Bioengineering Institute (Guangzhou Sugarcane Industry Research Institute)/Guangdong Key Labof Sugarcane Improvement & Biorefinery, Guangzhou 510316;China Sugar Inspection Center, Guangzhou 510316)
出处
《甘蔗糖业》
2019年第2期60-63,共4页
Sugarcane and Canesugar
基金
广东省科学院科研平台环境与能力建设专项资金项目(2016GDASPT-010)
广东省省级科技计划项目(2016A040403066)
广州市科技计划项目(201806010093)
关键词
赤砂糖
蔗糖分
旋光法
不确定度
Brown granulated sugar
Sucrose
Polarimetry
Uncertainty
