Evaluation of Uncertainty in Spectrophotometric Determination of Titanium Dioxide in Foodstuffs

doi:10.7506/spkx1002-6300-201004047

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (4): 206-209.doi: 10.7506/spkx1002-6300-201004047

• Analysis & Detection • Previous Articles Next Articles

Evaluation of Uncertainty in Spectrophotometric Determination of Titanium Dioxide in Foodstuffs

LU Mei-bin，WANG Bu-jun

Institute of Crop Science, Chinese Academy of Agricultural Sciences, Supervision and Testing Center of Cereal Quality,
Ministry of Agriculture, Beijing 100081, China

Received:2009-06-03 Revised:2009-11-05 Online:2010-02-15 Published:2010-12-29
Contact: LU Mei-bin E-mail:lumeibin2005@yahoo.com.cn

Abstract

Abstract:

The source of uncertainty in the spectrophotometric determination of titanium dioxide in foodstuffs were investigated by analyzing the whole determination procedure. Each uncertainty component was modelled, synthesized and expanded to develop a method for the evaluation of uncertainty in spectrophotometric determination of titanium dioxide in foodstuffs. Results showed that the titanium dioxide content in a commercial flour was determined to be (122.48 ± 4.63) mg/kg, K = 2. The main uncertainties were attributed to four sources, namely measurement repeatability, solution determination, sample dilution and sampling in decreasing order of uncertainty contribution. This method is applicable to the evaluation of uncertainty in routine determinations by spectrophotometry, atomic fluorescence spectroscopy (AFS), atomic absorption spectroscopy (AAS), gas chromatography (GC), liquid chromatography (LC), and so on.

Key words: spectrophotometry, titanium dioxide, uncertainty

CLC Number:

TS201.1

LU Mei-bin，WANG Bu-jun. Evaluation of Uncertainty in Spectrophotometric Determination of Titanium Dioxide in Foodstuffs[J]. FOOD SCIENCE, 2010, 31(4): 206-209 https://doi.org/10.7506/spkx1002-6300-201004047

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Evaluation of Uncertainty in Spectrophotometric Determination of Titanium Dioxide in Foodstuffs

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