糕点中甜蜜素检测的不确定度评定
Uncertainty Evaluation for Determination of Sodium Cyclamate Residue in Pastries
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摘要: 依据GB/T 5009.97—2003的方法，对糕点中甜蜜素检测的不确定度进行评定。依据测定结果，得出分量对结果不确定度的相对贡献，以求出标准不确定度。结果显示：糕点中甜蜜素为0.65 g/kg时，其扩展不确定度为0.023 g/kg。Abstract: Uncertainty for determination of sodium cyclamate residue in pastries was evaluated based on GB/T 5009.97-2003.On the basis of determination results，it was concluded that component relative contribution of uncertainty to calculated standard uncertainty.Results showed that when cyclamate of pastry was 0.65 g/kg，expanded uncertainty was 0.023 g/kg.
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Keywords:
- GC method /
- Sodium cyclamate /
- Uncertainty
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