CAJ | 학술논문

建立高效液相色谱（HPLC）法测定灌装红腰豆中苯甲酸、山梨酸、糖精钠含量的不确定度方法。通过建立数学模型，确定影响不确定度的因素，分析各不确定度对实验结果的影响。样品中苯甲酸、山梨酸、糖精钠含量测定的合成标准不确定度分别为0.0287、0.0173、0.1279 mg/kg，扩展不确定度分别为0.0574、0.0347、0.2558 mg/kg。本研究方法可为HPLC法测定灌装红腰豆中苯甲酸、山梨酸、糖精钠含量的不确定度评估提供参考。
건립고효액상색보（HPLC）법측정관장홍요두중분갑산、산리산、당정납함량적불학정도방법。통과건립수학모형，학정영향불학정도적인소，분석각불학정도대실험결과적영향。양품중분갑산、산리산、당정납함량측정적합성표준불학정도분별위0.0287、0.0173、0.1279 mg/kg，확전불학정도분별위0.0574、0.0347、0.2558 mg/kg。본연구방법가위HPLC법측정관장홍요두중분갑산、산리산、당정납함량적불학정도평고제공삼고。
To establish a method of uncertainty evaluation for the determination of benzoic acid ,sorbic acid and soluble saccharin from the red beans by HPLC. By establishing a mathematical model to determine the factors affecting the uncertainty and the analysis of the effect of the uncertainty of the experimental results. Results showed determination of benzoic acid, sorbic acid, soluble saccharin content in the sample of the synthetic standard uncertainty were 0.028 7, 0.017 3, 0.127 9 mg/kg, the expanded uncertainty were 0.057 4, 0.034 7, 0.255 8 mg/kg. This method can be used in HPLC determination of benzoic acid ,sorbic acid and soluble saccharin in the red beans of uncertainty evaluation.