摘要
依据JJF1059.1-2012《测量不确定度评定与表示》和GB/T 5009.7-2008《食品中还原糖的测定》,建立蜂蜜中还原糖的测量不确定度的测量模型。根据模型分析并计算不确定度各个分量、结果的不确定度以及扩展不确定度。计算得到在还原糖含量为78.8 g/100 g时,扩展不确定度为1.0 g/100 g,包含因子k为2。
According to evaluation and expression of uncertainty in measurement（JJF 1059.1-2012） and the method of determination of the reducing sugar in foods（GB/T 5009.7-2008）,a measurement model was established. The independent uncertainty, standard uncertainty and expanded uncertainty coming from analysis procedure were obtained. As reducing sugar content was 78.8 g/100 g, the expanded uncertainty was 1.0 g/100 g and the coverage factor k was 2.
出处
《食品研究与开发》
CAS
北大核心
2014年第20期133-137,共5页
Food Research and Development
关键词
测量不确定度
直接滴定法
蜂蜜
还原糖
measurement uncertainty
direct titration
honey
reducing sugar
