液相色谱法测定食品中甜蜜素结果的不确定度评定

建立了食品中环己烷氨基磺酸钠测定的液相色谱法,分析该测定方法不确定来源并进行评定。实验数据计算结果表明:当置信概率为95%,包含因子k=2,则其扩展不确定度为0.01g/kg。通过对不确定度分析,样品处理操作过程和仪器的校准对测量不确定度的影响较大,检测人员应对这些影响因素进行重点控制,以提高检测结果精确度。

Evaluation of Uncertainty for the Determination Results of Sodium Cyclamate in Food by Liquid Chromatography

Determination of sodium cyclamate by liquid chromatography was established. Uncertainties originated from this method were evaluated. The expanded uncertainty of determination was calculated to be 0.01g/kg from the experimental data when the confidence level was 95% and factor k was 2. From results of uncertainty analyses, it was concluded that the key issues for quality control of the testing were sample processing and calibration of instruments. Some methods used to improve the quality control were discussed.