| 魔芋精粉中SO2的测定 |
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| 引用本文： | 王成云,李英. 魔芋精粉中SO2的测定[J]. 辽宁化工, 2004, 33(4): 239-242 |
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| 作者姓名： | 王成云 李英 |
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| 作者单位： | 深圳出入境检验检疫局,广东,深圳,518045;深圳出入境检验检疫局,广东,深圳,518045 |
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| 摘 要： | 采用通气蒸馏法对魔芋精粉中SO2 的含量进行了测定 ,并提出了一种判断蒸馏终点的新方法 ,采用该方法来确定蒸馏终点 ,可以确保样品中的SO2 被完全测定。该方法还可用于其他高吸水膨胀性样品中SO2 的测定。对实验的精密度、回收率、方法的不确定度进行了研究 ,找出了影响测定结果的各个分量 ,进行了不确定度的分析和评估 ,并按照计量技术规范JJG 10 5 9- 1999给出了标准的表示法
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| 关 键 词： | 魔芋精粉 SO2 不确定度 |
| 文章编号： | 1004-0935(2004)04-0239-04 |
| 修稿时间： | 2004-02-13 |
The Determination of SO2 in Konjaku Flour |
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| WANG Cheng yun,LI Ying. The Determination of SO2 in Konjaku Flour[J]. Liaoning Chemical Industry, 2004, 33(4): 239-242 |
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| Authors: | WANG Cheng yun LI Ying |
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| Abstract: | The content of SO 2 in konjaku flour was determined in this paper and a novel method was adopted to determine the final boiling point, by which all SO 2 in konjaku flour could be detected. This method can be used in the determination of the contents of SO 2 in other samples with high expansion ratio after absorbing water. The precision, recovery and uncertainty of the method were also studied. The analysis of each resource that would affect the determination of the uncertainty as well as the analysis and combination of each component was carried out. The uncertainty of the testing results was evaluated and described based on JJG 1059-1999. |
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| Keywords: | Konjaku flour SO 2 Uncertainty |
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