藕粉中菌落总数测定结果不确定度的评定

Uncertainty Evaluation of Aerobic Plate Count in Lotus Root Starch

目的:对藕粉中菌落总数检验结果进行不确定度评定。方法:根据GB 4789.2-2016《食品安全国家标准食品微生物学检验菌落总数测定》和JJF 1059.1-2012《测量不确定度评定与表示》,对藕粉样品中菌落总数进行了测定和对测定过程中引入的不确定度分量进行评定。结果:合成不确定度为0.0475,扩展不确定度为0.095。结论:研究建立的方法适合于类似检测条件下菌落总数不确定度的评定。

[Objective]Evaluate the uncertainty of the aerobic plate count in lotus root starch.[Method]According tothe method of GB 4789.2-2016 national food safety standard microbiological examination in food,aerobic platecount and the method of JJF 1059.1-2012 evaluation and expression of uncertainty in measurements to measure theaerobic plate count in lotus root starch and determine the uncertainty components introduced in the experiment.[Re-sult]The combined uncertainty was 0.0475,the expanded uncertainty was 0.095.[Conclusion]This method estab-lished in this study can be used in the uncertainty evaluation of aerobic plate count under similar circumstances.