摘要
根据《食品中罗丹明B的测定》(BJS 201905)方法规定的前处理方式,采用外标法,HPLC进样,对花椒粉中罗丹明B的含量进行不确定度评定。参照JJF 1059.1—2012《测量不确定度评定与表示》,建立测量模型,对整个测量过程中不确定度的来源进行了分析。结果表明,不确定度主要来源于样品称量、体积的量取、重复性和回收率、标准曲线及标准曲线拟合过程等因素。
According to the pretreatment method specified in the Determination of rhodamine B in Foods(BJS 201905) method, the external standard method and HPLC sampling were used to assess the uncertainty of Rhodamine B content in pepper powder.Refer to JJF 1059.1-2012 Measurement Uncertainty Evaluation and Representation to establish a measurement model and analyze the sources of uncertainty in the entire measurement process.The results showed that the major influential factors of uncertainty were caused by sample weighing, volume measurement, repeatability and recovery rate, standard curve and standard curve fitting process.
作者
聂磊
汪永信
殷俊峰
NIE Lei;WANG Yong-xin;YIN Jun-feng(Anhui Food and Drug Inspection Institute,Hefei,Anhui 230051;Agro-Products Processing Research Institute,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230031)
出处
《安徽农业科学》
CAS
2020年第16期195-197,226,共4页
Journal of Anhui Agricultural Sciences
