电感耦合等离子体发射光谱法测定酱腌菜中钠含量的不确定度评定
目的 评定电感耦合等离子体发射光谱法(inductively coupled plasma optical emission spectrometer, ICP-OES)测定酱腌菜中钠含量的不确定度。方法 依据 CNAS-GL 006: 2019《化学分析中不确定度的评估指南》和JJF 1135-2005《化学分析测量不确定度评定》, 采用ICP-OES测定酱腌菜中钠含量, 建立了不确定度评定的数学模型, 对不确定度的来源进行了全面分析, 通过计算得到扩展不确定度。结果 在酱腌菜的钠含量测定中, 当样品的钠含量为3148 mg/100 g, 其扩展不确定度为430 mg/100 g (k=2), 结果表示为(3148±430) mg/100 g(k=2)。结论 用ICP-OES进行测量时, 主要不确定度来源于标准溶液配制、其次为样品的重复性测定和回收率, 通过降低可控不确定度来提高测量结果的准确度, 该质量控制手段可用于合理地体现测定结果的可靠程度。
Objective To evaluate the uncertainty for determination of sodium in pickles by inductively coupled plasma spectrometry (ICP-OES). Methods According to CNAS-GL 006: 2019 Guidance on evaluating the uncertainty in chemical analysis and JJF 1135?2005 Evaluation of uncertainty in chemical analysis measurement, the sodium in pickles was measured by ICP-OES, and the mathematical model of uncertainty was established. Then the main sources of uncertainty in this method were analyzed and the expanded uncertainty was obtained by calculation. Results In the determination of sodium content in pickles, when the sodium content of pickles was 3148 mg/100 g, the extended uncertainty was 430 mg/100 g (k=2), and the result was (3148±430) mg/100 g(k=2)mg/100 g. Conclusion In the determination of sodium content of pickles by ICP-OES, the uncertainty mainly comes from the preparation of the standard solution, followed by the repeatability of samples and recovery rate. By reducing the degree of controllable uncertainty to improve the accuracy of the measurement results, the quality control method can be used to show the reliability of the results.
标题：电感耦合等离子体发射光谱法测定酱腌菜中钠含量的不确定度评定
英文标题：Uncertainty evaluation for determination of sodium in pickles by inductively coupled plasma spectrometry
作者：
林辉焕 广东省食品检验所
蔡展帆 广东省食品检验所
熊含鸿 广东省食品检验所
梁旭霞 广东省食品检验所
中文关键词:不确定度,电感耦合等离子体发射光谱法,钠,酱腌菜,
英文关键词:uncertainty,inductively coupled plasma spectrometry,sodium,pickles,
发表日期：2020-06-25
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