蒸馏法测定果脯中二氧化硫的不确定度评定

Evaluation of Uncertainty in Determination of Sulfur Dioxide in Preserved Fruit by Distillation

依照GB 14884-2016《食品安全国家标准蜜饯》和GB 5009.34-2016《食品安全国家标准食品中二氧化硫的测定》,采用蒸馏法测定其中二氧化硫含量,通过测定过程中各种不确定度分量的计算与分析,测得二氧化硫含量为(0.32±0.0028)g/kg(95%置信概率),本法测定结果的不确定度主要来自于标准溶液浓度和标准溶液消耗的体积,其次是试样称量引入的不确定度。

According to GB14884-2016“Hygienic Standard for Preserved Fruits”and GB5009.34-2016“Determination of sulphite in food”,the content of SO2was measured by distillation and the uncertaintycomponents of measurements was calculated and analyzed.The results showed that under95%confidencelevels,the content of SO2in preserved fruit was(0.32±0.0028)g/kg,and the uncertainty of the measurementmainly comes from the standard solution concentration and the volume of standard solution consumption,followed by sample weighing.