CAJ | 학술논문

目的：建立高效液相色谱法测定食醋中乳酸的不确定度的数学模型。方法根据JJF1059.1-2012《测量不确定度评定与表示》，从测量过程各步骤分析不确定度来源，并对已识别来源的不确定度影响进行评价和分析。结果测量结果不确定度主要来源于乳酸标准溶液、试样溶液配制和液相色谱仪的定量重复性。当食醋中乳酸含量为48.49 mg/g时，其扩展不确定度为1.34 mg (k=2)。结论该研究可为实验室评定食醋中乳酸含量的测定结果质量提供参考。
목적：건립고효액상색보법측정식작중유산적불학정도적수학모형。방법근거JJF1059.1-2012《측량불학정도평정여표시》，종측량과정각보취분석불학정도래원，병대이식별래원적불학정도영향진행평개화분석。결과측량결과불학정도주요래원우유산표준용액、시양용액배제화액상색보의적정량중복성。당식작중유산함량위48.49 mg/g시，기확전불학정도위1.34 mg (k=2)。결론해연구가위실험실평정식작중유산함량적측정결과질량제공삼고。
Objective A mathematical model was established to assess the uncertainty for detection the concentration of lactic acid in vinegar by high performance liquid chromatography. Methods According to JJF1059.1-2012, various sources of uncertainty from the detection procedure were assessed. The effects of the identified uncertainty on the analytic result were evaluated. Results The impacts of major source of mea-surement uncertainty were lactic acid solution, sample solution and the quantitative repeatability of HPLC. When the content of lactic acid in vinegar was 48.49 mg/g, the expanded uncertainty reached 1.34 mg (k=2). Conclusion The study can provide a reference for evaluating quality of lactic acid content in vinegar.