[高效液相色谱法测定人参食品中人参皂苷的不确定度评定]
[Uncertainty evaluation for determining ginsenosides in ginseng food by HPLC].
作者信息
Shen Shi, Chen Xi, Bi Ye, Wang Zhu
出版信息
Wei Sheng Yan Jiu. 2015 Mar;44(2):288-93.
OBJECTIVE
To discuss the influencing factors for uncertainty and evaluate the measurement uncertainty for the determination of ginsenosides Rg1, Re, Rb1 and Rd in ginseng food by HPLC.
METHODS
According to the regulation of JJF1059. 1 - 2012, the components of uncertainty in the measuring process were studied and quantified for the calculation of combined uncertainties and expanded uncertainties.
RESULTS
The expanded uncertainties for the HPLC determination of ginsenosides Rg1, Re, Rb1 and Rd were 0. 0766, 0. 0700, 0. 0628 and 0. 0722 g/100g (k = 2) respectively from sample of Radix ginseng, and expanded uncertainties of ginsenosides Rg1, Re, Rb1 and Rd were 0. 0476, 0. 0672, 0. 0516 and 0. 0514 g/100g(k = 2) from sample of Red ginseng.
CONCLUSION
The uncertainty from pretreatment and standard curve fitting process were the main sources of uncertainty.
目的
探讨不确定度的影响因素，并评估高效液相色谱法测定人参食品中人参皂苷Rg1、Re、Rb1和Rd的测量不确定度。
方法
依据JJF1059. 1 - 2012的规定，研究测量过程中不确定度的分量并进行量化，以计算合成不确定度和扩展不确定度。
结果
人参样品中高效液相色谱法测定人参皂苷Rg1、Re、Rb1和Rd的扩展不确定度分别为0. 0766、0. 0700、0. 0628和0. 0722 g/100g(k = 2)，红参样品中人参皂苷Rg1、Re、Rb1和Rd的扩展不确定度分别为0. 0476、0. 0672、0. 0516和0. 0514 g/100g(k = 2)。
结论
预处理和标准曲线拟合过程产生的不确定度是不确定度的主要来源。
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