HPLC测定饮料中安赛蜜、糖精钠和咖啡因含量的不确定度

目的对高效液相色谱法测定饮料中安赛蜜、糖精钠和咖啡因进行不确定度评定,确定引入测量不确定度的主要来源,以便在检测工作中引起重视并予以纠正。方法分析测量不确定度的来源,建立数学模型,并计算各分量引入的不确定度,合成标准不确定度和扩展不确定度。结果高效液相色谱法测定饮料中安赛蜜、糖精钠和咖啡因引入的扩展不确定度分别为0.43、0.44和0.31 mg/kg。结论标准和样品的重复测定以及回收率是测量不确定度的主要来源,故在测定时应对其加以控制。

Uncertainty Measurement of Cetermination of Acesulfame K,Sodium Saccharin and Caffeine in Drinks by HPLC

Objective To evaluate the uncertainty of determination of acesulfame K,sodium saccharin and caffeine in drinks by high performance liquid chromatography(HPLC) and determine the main source of uncertainty in order to attention and get corrected.Methods Sources of measurement uncertainty were analyzed,a mathematical model was established and calculate the uncertainty introduced by each component,composed standard uncertainty and expanded uncertainty.Results The expanded uncertainty introduced by acesulfame K,sodium saccharin and caffeine HPLC determination in drinks was 0.43 mg/kg,0.44 mg/kg and 0.31 mg/kg.Conclusion The main causes of measurement uncertainty were the replicates and recovery rate of standards and samples,which should be controlled during the determination.