液相色谱法测定果冻中苯甲酸、山梨酸结果的不确定度评定

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Uncertainty Evaluation of Determination of Benzoic Acid and Sorbic Acid in Jelly by Liquid Chromatography

SHENG Yimei （Chongqing Wulong District Center for Disease Control and Prevention， Chongqing 4085oo， China）

Abstract： Based on the liquid chromatography method in the GB 5009.28—2016， this paper establishes amathematical model for the determinationof the uncertaintyof benzoicacidand sorbicacid contents in food， and analyzes the sources of the uncertainty of benzoic acid and sorbic acid contents in food determined by liquid chromatography.And conduct the uncertainty assessment.The results show that when the content of benzoic acid is 0.246g⋅kg-1 ，its expanded uncertainty is 0.030g⋅kg-1 0 k=2， ; when the content of sorbic acid is 0.108g⋅kg-1 its expanded uncertainty is 0.019g⋅kg-1 0 k=2 ）.Among them， the preparation of standard solutions contributes the most to theuncertaintyofbenzoic acid，andthe fitingof standard curvescontributes the most tothe uncertaintyof sorbic acid.It is required that the inspectors payclose atention to them in the actual detection process to improve the accuracy of the determinationresults.

Keywords： high performance liquid chromatography; benzoic acid; sorbic acid; uncertainty evaluation

食品添加剂作为改善食品感官性状、提升食品营养价值、延长食品保质期、保持食品新鲜度和品质等的重要手段，被广泛应用于现代食品工业中，其中作为防腐剂的苯甲酸、山梨酸更被广泛应用于各种食品中[1]。（剩余5520字）