[1]钟宏星,张 晶,陆剑华,等.赤砂糖蔗糖分测定结果的不确定度评定[J].甘蔗糖业,2019,(02):060-63.
 ZHONG Hong-xing,ZHANG Jing,LU Jian-hua,et al.Uncertainty Evaluation Determination of Sucrose in Brown Granulated Sugar[J].Sugarcane & Canesugar,2019,(02):060-63.
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赤砂糖蔗糖分测定结果的不确定度评定
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《甘蔗糖业》[ISSN:1005-9695/CN:44-1210/TS]

卷:
期数:
2019年02期
页码:
060-63
栏目:
分析检测
出版日期:
2019-04-30

文章信息/Info

Title:
Uncertainty Evaluation Determination of Sucrose in Brown Granulated Sugar
文章编号:
1005-9695(2019)02-0060-04
作者:
钟宏星12张 晶12陆剑华12曾史俊12
(1广东省生物工程研究所(广州甘蔗糖业研究所) 广东省甘蔗改良与生物炼制重点实验室,广东广州510316;2国家糖业质量监督检验中心,广东广州510316)
Author(s):
ZHONG Hong-xing12 ZHANG Jing12 LU Jian-hua12 ZENG Shi-jun12
(1Guangdong Provincial Bioengineering Institute (Guangzhou Sugarcane Industry Research Institute)/Guangdong Key Lab of Sugarcane Improvement & Biorefinery, Guangzhou 510316; 2China Sugar Inspection Center, Guangzhou 510316)
关键词:
赤砂糖蔗糖分旋光法不确定度
Keywords:
Brown granulated sugar Sucrose Polarimetry Uncertainty
分类号:
TS247
文献标志码:
A
摘要:
采用行业标准GB/T 35884-2018《赤砂糖》中规定方法进行赤砂糖蔗糖分测定,分析赤砂糖蔗糖分测定的不确定度来源,对不确定度的各个分量进行评定和合成。结果表明,影响赤砂糖蔗糖分测定不确定度的主要原因是定容体积和重复测量引入的不确定度分量。当赤砂糖的蔗糖分测定值为93.03%时,扩展不确定度为0.044%,测定结果表示为:93.03%±0.044%,k=2,P=95%。
Abstract:
The sucrose content in brown granulated sugar was determined by use of industry standard GB/T 35884-2018 "Brown granulated sugar". The sources of uncertainty of sucrose determination in brown granulated sugar were analysed. The components of uncertainty were evaluated and synthesized. The results showed that main uncertainty components arised from constant volume process and repeat measurement. When the sucrose value was 93.03%, the expanded uncertainty value was 0.044%, results of dimethoate content could be expressed as follows: 93.03%±0.044%, k=2, P=95%.

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2019-02-21;修回日期:2019-03-21
基金项目:广东省科学院科研平台环境与能力建设专项资金项目(2016GDASPT-010);广东省省级科技计划项目(2016A040403066);广州市科技计划项目(201806010093)
作者简介:钟宏星(1992-),男,食品检验工程师,主要从事食品检测工作;E-mail:563739514@qq.com
引文格式:钟宏星,张晶,陆剑华,等. 赤砂糖蔗糖分测定结果的不确定度评定[J]. 甘蔗糖业,2019(2):60-63.
更新日期/Last Update: 2019-04-29