增加脱水环节后气相法测定饮料中甜蜜素的不确定度评定

Evaluation of Uncertainty in Determination of Sweet Honey in Beverage by Gas Phase Method after Increasing Dehydration

增加使用无水硫酸钠对正庚烷萃取液进行脱水这一前处理步骤,可以提高《GB5009.97-2016》气相法中甜蜜素衍生物测定结果的稳定性,并依据方法对实验过程各个环节进行不确定度来源进行分析评定。结果表明:含乳饮料的甜蜜素浓度为(0.706±0.016)g/kg,k=2。

Increasing the pre-treatment step of dehydration of n-heptane extract using anhydrous sodium sulfate can improve the stability of the determination results of sweet honey derivatives in the gas phase method of GB 5009.97- 2016. According to the method, the source of uncertainty is analyzed and evaluated. The results showed that the concentration of sweet honey in milk beverages was (0.706 ± 0.016)g/kg,k=2.