CAJ | 학술논문

根据JJF 1059-1999《测量不确定度评定与表示》对高效液相色谱法测定榨菜中柠檬黄含量的测定不确定度进行评定。通过对实验过程中样品的取样称量、使用仪器、标准物质、测试过程中的随机因素以及标准工作曲线的拟合等因素进行分析，计算了不确定度分量和合成不确定度。榨菜中柠檬黄含量的测定结果为(0.0375±0.0050) g/kg，k=2。
근거JJF 1059-1999《측량불학정도평정여표시》대고효액상색보법측정자채중저몽황함량적측정불학정도진행평정。통과대실험과정중양품적취양칭량、사용의기、표준물질、측시과정중적수궤인소이급표준공작곡선적의합등인소진행분석，계산료불학정도분량화합성불학정도。자채중저몽황함량적측정결과위(0.0375±0.0050) g/kg，k=2。
According to JJF 1059-1999,evaluation of the uncertainty for determination of tartrazine in preserved pickle by HPLC was established. Uncertain factors in the experimental process were analyzed,including weight, instruments,standard substances,random factors and the fit of standard curve. The uncertainty componenet and expanded uncertainty were caculated. The finally concentration of tartrazine in preserved pickle was (0.037 5±0.005 0) g/kg,k=2.