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。
Objective To establish a method for evaluating the uncertainty of determination of fat in soft ice cream powder, and provide the basis for simplifying the evaluation method and improving the quality of detection. Methods The components and sources of uncertainty of determination of fat in soft ice cream powder by alkaline water solution were analyzed. The uncertainty of synthesis standard was obtained by calculating the uncertainty of each component. Results According to the evaluation of uncertainty, the main influencing factors of the experimental results were the weighing components, followed by the experimental repeatability, and the temperature variation of the air drying oven was the least affected by the experimental results. In this experiment, the fat content of soft ice cream powder was (10.5±0.2) g/100 g (confidence probability P=95%, inclusion factor k=2). Conclusion The accuracy of weighing each component should be improved in the experiment, the weighing scale should be used in the appropriate operating environment, and the appropriate precision and range should be selected and qualified, so as to minimize the uncertainties caused by these factors.
标题：软冰淇淋粉中脂肪含量测定不确定度评定
英文标题：Uncertainty evaluation of determination of fat content in soft ice cream powder
作者：
曾秀珊 河源市食品检验所
中文关键词:软冰淇淋粉,脂肪含量,不确定度,
英文关键词:soft ice cream powder,fat content,uncertainty,
发表日期：2017-12-11
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