无汞盐比色法测定脱皮鱿鱼丝SO<sub>2</sub>的不确定度评定

竺巧玲; 曹建平; 楼乔明

doi:10.13386/j.issn1002-0306.2013.23.058

无汞盐比色法测定脱皮鱿鱼丝SO₂的不确定度评定

1. 宁波市鄞州区质量技术监督检测中心(宁波市鄞州区食品安全检测中心)
2. 宁波大学海洋学院

详细信息

作者简介:
竺巧玲 (1983-) , 女, 硕士, 质量工程师, 研究方向:食品质量管理和检测工作。;

中图分类号: TS254.1
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出版历程
- 收稿日期: 2013-03-10

Uncertainty evaluation for determining concentration of Sulfur Dioxide Residue in Peeled Shredded Squid by no mercury salt colorimetry

Ningbo Yinzhou Measurment and Test Center for Quaity and Technique Supervising, Ningbo (Food safety Testing Center of Yinzhou District)
School of Marine Science, Ningbo University

摘要

摘要: 根据JJF 1059-1999《测量不确定度评定与表示》技术规范要求,建立了无汞盐比色法测定脱皮鱿鱼丝中SO2的测量不确定度的数学模型,分析了不确定度的主要来源,对该方法所得结果的已识别来源的不确定度影响进行评价。结果表明,影响测量结果的主要因素为二氧化硫标准物质、标准曲线拟合引入的不确定度;而样品的称重、样品的定容以及重复性实验引入的不确定度相对较小;用该法测得脱皮鱿鱼丝中SO2为13.35mg/kg,扩展不确定度为0.52mg/kg（95%,k=2）;这可为实验室在该检测过程中进一步提高检测数据的可靠性和一致性作参考。
- 无汞盐比色法 /
- SO2 /
- 脱皮鱿鱼丝 /
- 不确定度
Abstract: According to evaluation and expression of Uncertainly in Measurement (JJF1059-1999) .A mathematical model was established to assess the uncertainty for determining the concentration of Sulfur Dioxide Residue in Peeled Shredded Squid by no mercury salt colorimetry.Various sources of uncertainty were assessed.The influence of the identified uncertainty of the analytical result was evaluated.The results showed that the key factors of uncertainty were Sulfur dioxide standard substance and the fitting of calibration curve thirdly.Sample weighting, voluming and repeated experiment were subordinate factors of uncertainty.The concentration of lead was 13.35mg /kg and the expanded uncertainty was 0.52mg /kg (95%, k = 2) .It can be used as a reference for the laboratory in the detection process to further improve the reliability of the test data and consistency.
- no mercury salt colorimetry /
- Sulfur Dioxide Residue /
- Peeled Shredded Squid /
- Uncertainty

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参考文献(15)

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