摘要
依据《食品安全国家标准食品中水分的测定》(GB 5009.3-2016)中第一法测定葵花籽中的水分。根据方法计算公式建立相应的数学模型,对葵花籽中水分的来源进行全面、细致的分析,通过对影响葵花籽中水分测定结果的4个不确定度分量μA(x)、μ(m1)、μ(m2)、μ(m3)进行量化分析,最后在实验中得出所测定葵花籽水分含量为6.82g/100g时,其扩展不确定度为0.06g/100g(k=2),进而得到了影响合成不确定度最主要的因素为μA(x),进一步保证了检测结果的准确性和稳定性。
Determine the water content in sunflower seeds according to the first method in GB 5009.3-2016 national food safety standard Determination of water content in food.According to the calculation formula of the method,the corresponding mathematical model is established,and the source of water in sunflower seed is analyzed comprehensively and meticulously.The four uncertainty components μA(x)、μ(m1)、μ(m2)and μ(m3)that affect the results of water content determination in sunflower seed are analyzed quantitatively.At last,when the water content of sunflower seed is 6.82 g/100g,its extension is uncertain 0.06g/100g (k=2),and the main factor affecting the synthesis uncertainty,It further ensures the accuracy and stability of the test results.
作者
马艳琳
李飞
窦维佳
武志远
Ma Yanlin;Li Fei;Dou Weijia;Wu Zhiyuan(Altay Customs of the People's Republic of China,Altay,Xinjiang 836500)
出处
《粮食科技与经济》
2020年第1期66-68,共3页
Food Science And Technology And Economy
关键词
葵花籽
水分
不确定度
sunflower seed
water content
uncertainty
