Evaluation of uncertainty in determination of benzoic acid, sorbic acid and saccharin sodium in edible betel nut by HPLC

Authors

YUAN He, Hunan Betel Nut Processing and Food Safety Engineering Technology Research Center, Xiangtan, Hunan 411100 , China ；Testing Center, Hunan Bingzhilang Food Science and Technology Co., Ltd., Xiangtan,Hunan 411100 , China
XIAO Xiao-yi, Hunan Betel Nut Processing and Food Safety Engineering Technology Research Center, Xiangtan, Hunan 411100 , China ；Testing Center, Hunan Bingzhilang Food Science and Technology Co., Ltd., Xiangtan,Hunan 411100 , China
LIU Jia, Hunan Betel Nut Processing and Food Safety Engineering Technology Research Center, Xiangtan, Hunan 411100 , China ；Testing Center, Hunan Bingzhilang Food Science and Technology Co., Ltd., Xiangtan,Hunan 411100 , China
ZHAO Zhi-you, Hunan Betel Nut Processing and Food Safety Engineering Technology Research Center, Xiangtan, Hunan 411100 , China ；Testing Center, Hunan Bingzhilang Food Science and Technology Co., Ltd., Xiangtan,Hunan 411100 , China
XIA Yan-bin, College of Food Science and Technology, Hunan Agricultural University, Changsha,Hunan 410128 , China

Abstract

According to GB 5009.28 2016 "National Standards for Food Safety Determination of Benzoic Acid, Sorbic Acid and Saccharin Sodium in Foods " of High Performance Liquid Chromatography, established an uncertainty evaluation method for the determination of benzoic acid, sorbic acid and saccharin sodium in Areca catechu L. by HPLC, comprehensively investigates the sources of uncertainty in the whole measurement process, and analyzes and quantifies it. The expanded uncertainty of benzoic acid, sorbic acid and saccharin sodium in the sample is 0.004 10, 0.030 7, 0.200 g/kg, respectively. The main source of uncertainty for the detection in Areca catechu L. is the fitting of the standard curve.

Publication Date

2-18-2023

First Page

77

Last Page

81

DOI

10.13652/j.issn.1003-5788.2020.08.014

Recommended Citation

He, YUAN; Xiao-yi, XIAO; Jia, LIU; Zhi-you, ZHAO; and Yan-bin, XIA (2023) "Evaluation of uncertainty in determination of benzoic acid, sorbic acid and saccharin sodium in edible betel nut by HPLC," Food and Machinery: Vol. 36: Iss. 8, Article 14.
DOI: 10.13652/j.issn.1003-5788.2020.08.014
Available at: https://www.ifoodmm.cn/journal/vol36/iss8/14

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