气相色谱法测定果糕中甜蜜素含量的不确定度评定

The evaluation of uncertainty of sodium cyclamate content in fruit cake by gas chromatography

实验依据国家标准GB 5009.97-2016,采用气相色谱仪对果糕中甜蜜素(环己基氨基磺酸钠)含量进行测定。通过对测量过程中不确定度来源进行分析,对各分量进行计算与合成,从而表达出合成标准不确定度和扩展不确定度,为实验室食品中甜蜜素检测过程的质量控制提供有效、可靠的检测数据。实验结果表明:当样品中甜蜜素含量为1.57g·kg^(-1)时,方法引入的扩展不确定度为0.07g·kg^(-1)。

According to the national standard GB 5009.97-2016, the content of sodium cyclamate in fruit cake was determined by gas chromatography. Through the analysis of the uncertainty source in the measurement process, the components were calculated and synthesized to express the synthetic standard uncertainty and the extended uncertainty. The effective and reliable test data were provided for the quality control of the laboratory in the sodium cyclamate testing process. The experimental results showed that the extended uncertainty introduced by the method was 0.07 g·kg-1 when the content of sodium cyclamate in the sample was 1.57g·kg-1.