食用香精相对密度不确定度评估的研究

Study on the Flavor of Relative Density of Uncertainty Evaluation

通过建立采用香料相对密度的测定GB/T 11540-2008中的检验方法测定的不确定度评定的模型,对检测过程中可能引入的不确定度来源进行了分类和量化,较为全面的评定了各个不确定度分量,并提出了应用该方法检测的不确定度评定结果。分析了香料相对密度的不确定度的分量及其来源,并通过计算各分量的不确定度得出检测结果的合成标准不确定度。香精的相对密度为1.043 6,扩展不确定度U=0.003 6,置信水平P=95%,k=2。不确定度的主要来源为仪器本身偏差的影响、比重瓶的示值误差、重复性测量的影响、方法复现性的影响,保证检测过程其它干扰因素,保证检测过程中的准确性。

Through the evaluation of uncertainty in determination of spice model of determination of relative density of GB/T in 11540-2008 test methods established for the possibility of introducing the detection process, the sources of the uncertainty were classified and quantified, comprehensive evaluation of each component of uncertainty, and the uncertainty evaluation of detection results of applying this method the. The experimental analysis of the uncertainty components and sources of spices, relative density, and by calculating the components of the uncertainty of the results obtained combined standard uncertainty. The relative density of essence was 1.043 6, the expanded uncertainty of the confidence level of U=0.003 6, P=95 %, k=2. The main sources of uncertainty for the instrument itself bias, pycnometer indication error. The measurement repeatability, reproducibility of methods of other interference factors, ensure the detection process, to ensure the accuracy of detection process.