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