谷朊粉中粗蛋白质含量测定的不确定度的评定

采用凯氏定氮法测定谷朊粉中的蛋白质含量，其测量不确定度来源包括样品称量、消化、定容、蒸馏、标准溶液标定及滴定过程，通过对上述因素的不确定度分量进行评估，计算合成不确定度，最终给出谷朊粉蛋白质含量的扩展不确定度为0．76％。

Adopting Kieldahl method for the determination protein content of the gluten powder,the measurement uncertainty source including sample weighing, digestion, the capacity, distillation, standard solution calibration and titration process, based on the above mentioned factors of uncertainty evaluation, calculation synthesis uncertainty, finally give gluten protein content of the expanded uncertainty of 0.76 %.