探讨酿酒原粮中淀粉测定的不确定度因素

Analysis of the Uncertainties in the Measurement of Starch Content in Liquor-Making Grains

通过对酸水解法测定酿酒原粮中淀粉含量的分析,建立淀粉合成标准不确定度的数学模型。模型由质量的标准测量不确定度和体积的标准测量不确定度组成,对不确定度作出了评估。应用一个对酿酒原粮测定的实例,对不确定度分量进行了详细的评定,分析得出对淀粉标准不确定度影响大小,并提出相应措施。

The content of starch in liquor-making grains was measured by acid hydrolysis method. A mathematical model of the standard uncertainty of starch synthesis had been established. The model consisted of the standard measurement uncertainty of quality and the standard measurement uncertainty of volume, and both the uncertainties were evaluated. An example of the determination of liquor-making grains was used to evaluate the uncertainty components in details, and the factors influencing the uncertainties were analyzed, and the corresponding measures were put forward.