软冰淇淋粉中脂肪含量测定不确定度评定

目的建立软冰淇淋粉中脂肪测定的不确定度评定方法,为简化评定方法和提高检测质量提供依据。方法分析碱水解法测定软冰淇淋粉中脂肪的不确定度的分量及其来源,并通过计算各分量的不确定度得出检测结果的合成标准不确定度。结果由不确定度的评定可知,对实验结果最主要的影响因素是称量各分量,其次为实验重复性,鼓风干燥箱温度变化对实验结果影响最小。本实验测得软冰淇淋粉中脂肪含量为(10.5±0.2)g/100 g(置信概率P=95%,包含因子k=2)。结论实验时要提高称量各分量的准确性,应在合适的操作环境使用称量天平,选择合适的精度和量程并且校准合格,尽量减少由这些因素导致的不确定度。

Uncertainty evaluation of determination of fat content in soft ice cream powder

ABSTRACT : Objective To establish a method for evaluating the uncertainty of fat in soft ice cream powder, give the uncertainty, and provide the basis for simplifying the evaluation method and improving the quality of detection. Methods The components and sources of fat uncertainty in soft ice cream powder were analyzed by using the method of alkali hydrolysis. The uncertainty of synthesis standard was obtained by calculating the uncertainty of each component. The results from the evaluation of uncertainty shows that the most important factor for the experimental results is to weigh the components, followed by the experimental repeatability, blast oven temperature changes on the experimental results minimal impact. In this experiment, the fat content of soft ice cream powder was 10.5 ± 0.2 g / 100g (confidence probability P = 95%, inclusion factor k = 2). Conclusion To improve the accuracy of the weighing of the components during the experiment, the weighing balance should be used in a suitable operating environment, suitable accuracy and range, and calibrated to minimize the uncertainty caused by these factors.