电位滴定法测定香醋中还原糖含量的不确定度评定-《中国调味品》

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Title:: Evaluation of Uncertainty in Determination of Reducing Sugar Content in Balsamic Vinegar by Potentiometric Titration

摘要:: 建立电位滴定法测定香醋中还原糖含量的不确定度数学模型，从测量过程各步骤分析不确定度来源并量化。评定结果显示，对实验结果最主要的影响因素是样品滴定，其次是碱性酒石酸铜的标定，而标准溶液的配制和样品前处理影响较小。经计算扩展不确定度，在置信概率P=95%，包含因子k=2时，镇江香醋还原糖含量为1.67±0.076g/100mL，镇江香醋王还原糖含量为4.22±0.1519g/100mL，海天香醋还原糖含量为1.345±.0428g/100mL，精酿老陈醋还原糖含量为0.99±0.06336g/100mL，紫林陈醋中还原糖含量为0.6703±0.0514g/100mL。

Abstract:: A mathematical model is established to acess the uncertainty for detection the content of reducing sugar in balsamic vinegar by the potentiometric titration method.Various sources of uncertainty from the detection procedure are assessed. The evaluation results show that the most important factor affecting the experimental results is sample titration, followed by the calibration of alkaline copper tartrate, while the preparation of standard solution and sample pretreatment have less effect.After calculating the extended uncertainty, when the confidence probability P=95%, including the factor k=2, the reducing sugar content of Zhenjiang vinegar is 1.67±0.076g/100mL, and the reducing sugar content of Zhenjiang vinegar king is 4.22±0.1519g/100mL. The reducing sugar content of Haitian balsamic vinegar is 1.345±.0428g/100mL, and the reducing sugar content of refined old vinegar is 0.99±0.06336g/100mL, and the reducing sugar content of Zilin vinegar is 0.6703±0.0514g/100mL