食品科学

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高效液相色谱法测定辣椒粉中罗丹明B的测量不确定度评估

牛 华,牛之瑞*,冯 雷,鲁燕骅,马雪涛,谭建林,张学忠,俸金梅   

  1. 云南省产品质量监督检验研究院,云南 昆明 650223
  • 出版日期:2014-04-25 发布日期:2014-05-13
  • 通讯作者: 牛之瑞
  • 基金资助:

    国家质检总局科技计划项目(2013QK078)

Evaluation of Uncertainty in Rhodamine B Determination in Chili Powder by HPLC

NIU Hua, NIU Zhi-rui*, FENG Lei, LU Yan-hua, MA Xue-tao, TAN Jian-lin, ZHANG Xue-zhong, FENG Jin-mei   

  1. Yunnan Institute of Product Quality Supervision and Inspection, Kunming 650223, China
  • Online:2014-04-25 Published:2014-05-13
  • Contact: NIU Zhi-rui

摘要:

采用高效液相色谱法对辣椒粉中的罗丹明B残留量进行不确定度评定,评估方法的偏倚和精密度,并通过 对不确定度分量的分析计算,得出合成不确定度和扩展不确定度。评估结果表明,样品制备过程中凝胶渗透色谱净 化过程回收率的不确定度影响最大,所以控制凝胶渗透色谱净化过程对回收率的稳定性非常关键。该评估方法实用 性强,模型简单、易懂,具有较强的参考价值。

关键词: 罗丹明B, 不确定度, 辣椒粉

Abstract:

An uncertainty evaluation model was established for evaluating the determination results of rhodamine B in chili
powder by high performance liquid chromatography (HPLC). In this paper, the key factors affecting the measurement results
during the analysis process were discussed. Meanwhile, the combined and expanded uncertainties were evaluated. During
sample preparation, the recovery of rhodamine B at the purification step by gel permeation chromatography (GPC) made the
most important contribution to the overall uncertainty. Therefore, the stability control of GPC during the purification is the
key point. The uncertainty evaluation model is practical, simple and easy to understand and valuable as a reference.

Key words: rhodamine B, uncertainty, chili powder

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