高效液相色谱法测定酱腌菜中苯甲酸的不确定度评定

Uncertainty evaluation for determination of benzoic acid in pickled vegetables by high performance liquid chromatography

中文关键词:  高效液相色谱法  酱腌菜  苯甲酸  不确定度

英文关键词:high performance liquid chromatography  pickled vegetables  benzoic acid  uncertainty

中文摘要:

      目的 评定高效液相色谱法测定酱腌菜中苯甲酸含量的不确定度。方法 按照GB 5009.28-2016《食品安全国家标准 食品中苯甲酸、山梨酸和糖精钠的测定》测定酱腌菜中苯甲酸, 根据JJF 1059.1-2012《测量不确定度评定与表示》的方法, 建立高效液相色谱法测定酱腌菜中苯甲酸不确定度评定的数学模型, 分析并量化其中各来源的不确定度分量, 最终合成酱腌菜中苯甲酸含量的不确定度。结果 在95%的置信区间下, 酱腌菜中苯甲酸含量测定结果可表示为(0.214±0.00624) g/kg, k=2。结论 引入不确定度的主要分量是重复性测定及标准曲线的拟合过程等。

英文摘要:

      Objective To evaluate the uncertainty of the determination of benzoic acid content in pickled vegetables by high performance liquid chromatography (HPLC). Methods According to GB 5009.28-2016 Determination of benzoic acid, sorbic acid and saccharin sodium in food, the content of benzoic acid in pickled vegetables was detected. According to the approach in JJF 1059.1-2012 Measurement uncertainty and results indication, a mathematical model for the determination of benzoic acid uncertainty in pickles by high performance liquid chromatography was established, and the uncertainty components of each source were analyzed and quantified. Finally, the uncertainty of benzoic acid content in pickled vegetables was synthesized. Results When the benzoic acid content was 0.214 g/kg, the extended uncertainty was 0.00624 g/kg(k=2) under the 95% confidence interval．Conclusion Results indicate that main influence factors of the uncertainties in the determination are standard curve fitting process and repeatability.