HPLC法测定食品中山梨酸的不确定度评估

Uncertainty evaluation for determination of sorbic acid in food by HPLC

目的通过对HPLC法测定食品中山梨酸含量的不确定度进行分析,找出影响测量中对合成不确定度贡献较大的分量。方法详细介绍进行不确定度评定的方法和步骤。结果果汁中山梨酸的相对不确定度为0.76%,扩展不确定度为0.01 g/kg。结论该方法对类似HPLC法测定物质含量的不确定度评定有借鉴和参考作用。

[Objective]To analyze the uncertainty in determination of sorbic acid in food by HPLC,find out the main factors which cause the uncertainty.[Methods]The method and procedure of uncertainty evaluation were introduced in detail.[Results]The relative uncertainty in determination of sorbic acid in fruit juice was 0.76%,and the expanded uncertainty was 0.01 g/kg.[Conclusion]This method can be used in reference of uncertainty evaluation in determination of substance content by methods similar to HPLC.