| 王燕姣,张彦军,洪 霞,钱滢文,马 燕,王 璐,张 楠,吴丽华.紫外可见分光光度法测定鸡精调味品中呈味核苷酸二钠的不确定度评定[J].食品安全质量检测学报,2019,10(15):4921-4925 |
| 紫外可见分光光度法测定鸡精调味品中呈味核苷酸二钠的不确定度评定 |
| Uncertainty analysis for determination of disodium 5'-ribonucleotide in chicken essence by UV-Vis spectrophotometry |
| 投稿时间：2019-03-12 修订日期：2019-07-31 |
| DOI： |
| 中文关键词: 鸡精调味品 呈味核苷酸二钠 不确定度 紫外可见分光光度法 |
| 英文关键词:chicken essence disodium 5'-ribonucleotide uncertainty UV-Vis spectrophotometry |
| 基金项目:丝绸之路经济带食品质量安全检验检测技术创新合作研究与平台建设项目(17ZD2WA003)、中国-马来西亚科技交流合作项目(1604WKCA001)、中国马来西亚清真食品及相关产业国际创新合作项目(1504WKCA094)、甘肃-青海食品研究开发与检测联合实验室建设项目(1606RTSA337)、清真食品检验检测科技服务平台能力建设项目(1605JTCA011)、甘肃省动物源性制品安全分析与检测技术重点实验室项目(1309RTSA025)、甘肃省公共安全检验检测服务平台(食品行业方向)项目、兰白试验区食品安全检验检测技术服务平台项目 |
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| Author | Institution |
| WANG Yan-Jiao | Gansu Institute of Business and Technology, Co., Ltd.；Gansu Zhongshang Food Quality Test and Detection Co., Ltd. |
| ZHANG Yan-Jun | Gansu Institute of Business and Technology, Co., Ltd.；Gansu Zhongshang Food Quality Test and Detection Co., Ltd. |
| HONG Xia | Gansu Institute of Business and Technology, Co., Ltd.；Gansu Zhongshang Food Quality Test and Detection Co., Ltd. |
| QIAN Ying-Wen | Gansu Institute of Business and Technology, Co., Ltd.；Gansu Zhongshang Food Quality Test and Detection Co., Ltd. |
| MA Yan | Gansu Institute of Business and Technology, Co., Ltd.；Gansu Zhongshang Food Quality Test and Detection Co., Ltd. |
| WANG Lu | Gansu Institute of Business and Technology, Co., Ltd.；Gansu Zhongshang Food Quality Test and Detection Co., Ltd. |
| ZHANG Nan | Gansu Institute of Business and Technology, Co., Ltd.；Gansu Zhongshang Food Quality Test and Detection Co., Ltd. |
| WU Li-Hua | Gansu Institute of Business and Technology, Co., Ltd.；Gansu Zhongshang Food Quality Test and Detection Co., Ltd. |
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| 中文摘要: |
| 目的 评定紫外可见分光光度法测定鸡精调味料中呈味核苷酸二钠的不确定度。方法 根据 SB/T 10371-2003《鸡精调味料》采用紫外可见分光光度法对鸡精调味品中呈味核苷酸二钠进行测定, 依据不确定度评定规程, 建立不确定度评定的数学模型, 进而对整个测量过程中不确定度展开系统性评价。结果 当鸡精调味品中呈味核苷酸二钠测定量为1.520 g/100 g时, 其扩展不确定度为0.0246 g/100 g (P=95%, k=2), 测量结果为(1.520±0.0246) g/100 g。结论 方法重复性实验引入的不确定度是鸡精调味品中呈味核苷酸二钠测量不确定度的主要贡献因子。 |
| 英文摘要: |
| Objective To evaluate the uncertainty for the determination of disodium 5'-ribonucleotide in chicken essence by UV-Vis spectrophotometry. Methods According to SB/T 10371-2003 Chicken essence seasoning, the disodium 5'-ribonucleotide in chicken essence was measured by UV-Vis spectrophotometry. According to the evaluation rules of uncertainty, the mathematical model of uncertainty evaluation was established, and then the systematic evaluation of uncertainty was evaluated in the whole measurement process. Results When the concentration of disodium 5'-ribonucleotide in chicken was 1.520 g/100 g, the expanded uncertainty was 0.0246 g/ 100 g and the result was expressed as (1.520±0.0246) g/100 g. Conclusion The uncertainty from the repetitive experiment was the main factor contributing to the uncertainty of the measurement of flavoring nucleotide disodium in chicken essence. |
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