摘要
目的:利用卡尔费休容量法对山梨糖醇中水分含量进行测定,并对结果进行不确定度评定,为评价该方法的准确性和可靠性提供科学依据。方法:根据《化学分析中不确定度的评估指南》提供的思路,利用全自动卡尔费休水分仪,通过内置滴定参数的方法对山梨糖醇中水分进行测定,分析影响测量结果的各项因素,如滴定体积、重复性等,并对不确定度进行评定和表述。结果:该方法的合成标准不确定度为0.015%,扩展不确定度为0.03%。结论:采用卡尔费休容量法测定山梨糖醇中水分,操作简单、准确高效;最终结果的不确定度主要由测量重复性和卡尔费休试剂的滴定度产生。
Objective： Moisture of sorbitol was detected by the method of Karl Fischer, and the uncertainty evaluation for the result was completed which provided data for assessing the accuracy and reliability for the method. Method： The detection were developed repeatedly by the instrument of Karl.Fischer automatic water measurement referring to （（Guide to Uncertainty Evaluation in chemistry Analysis））, and the uncertainty evaluation was completed by considering the factors such as volume, repeatability and so on. Result： The standard uncertainty synthetically of moisture in sorbitol was 0.015%, and expanded uncertainty was 0.03%. Conclusion： The method of Karl Fischer for detection moisture of sorbitol was simple, effective, and the origin of uncertainty evaluation finally was the content of the repetition for measurement and the titre of the reagent of Karl Fischer.
出处
《食品科技》
CAS
北大核心
2014年第4期267-270,共4页
Food Science and Technology
关键词
卡尔费休容量法
山梨糖醇
水分
不确定度评定
method of Karl Fischer volumetric
sorbitol
moisture
uncertainty evaluation
