摘要
为满足对浓香型白酒中己酸含量准确测定的需求,建立了高效液相色谱法(HPLC)测定白酒中己酸含量不确定度的分析方法。通过建立数学模型,对测定过程中引入的不确定度分量进行评估,确定浓香型白酒中己酸质量浓度标准不确定度是由被测量值重复测试、样品制备(取样量及定容体积)、标准物质(纯度98.55%,不确定度0.44%)、标准溶液配制、标准曲线拟合、仪器稳定性等不确定度合成得到。结果表明,标准溶液配制是影响结果不确定度的主要因素,其次是标准曲线拟合,其相对标准不确定度分别为0.020 8和0.018 4。本实验中浓香型白酒中己酸含量的测定结果可表示为(2.72±0.18)g/L,k=2。
To meet the requirement of accurate determination of hexanoic acid content in strong-flavor Baijiu(Chinese liquor), an uncertainty evaluation method for the determination of hexanoic acid content in Baijiu by HPLC was established. The uncertainty component introduced in the determination process was evaluated by establishing a mathematical model. The uncertainty of the repeated test of measured value, sample preparation(sample volume and constant volume), standard substance(purity 98.55%, uncertainty 0.44%), standard solution preparation, standard curve fitting, instrument stability and others were confirmed to influence the standard uncertainty of the determination of hexanoic acid mass concentration in strong-flavor Baijiu. The results showed that the standard solution preparation was the main factor affecting the uncertainty of the results, followed by the standard curve fitting, the relative standard uncertainties were 0.020 8 and 0.018 4, respectively. The content of hexanoic acid in strong-flavor Baijiu could be shown as(2.72±0.18) g/L, k=2.
作者
夏燕
张瑞景
李大海
朱正军
徐健
XIA Yan;ZHANG Ruijing;LI Dahai;ZHU Zhengjun;XU Jian(Hubei Qipu Detection Technology Co.,Ltd.,Wuhan 430068,China;School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China;Dan Yang Yihe Food Co.,Ltd.,Zhenjiang 212300,China)
出处
《中国酿造》
CAS
北大核心
2022年第1期232-236,共5页
China Brewing
基金
湖北省教育厅中青年人才项目(Q20191408)
湖北工业大学科研启动基金(湖工大人(人才)[2019]10号)。
