논문 상세보기
pp.261-272
This study presents an approach to estimate the measurement uncertainty in food moisture and vitamin C analyses by applying the top-down factor to the bottom-up method, following the GUM (Guide to the expression of uncertainty in measurement) and the EURACHEM guide. Uncertainty sources were identified as measurement repeatability, weight of dish, and pre- and post-drying weight for moisture analysis; and measurement repeatability, weight of sample, final volume of sample, standard solution preparation, and calibration curve for vitamin C analysis. Each source was evaluated as type A or type B, and the combined uncertainty was calculated. The applicability across diverse food matrices was confirmed by assessing the measurement uncertainty using three representative samples, each from a different food group. For the moisture content, the measurement results and expanded uncertainty were 11.76±0.17% for whole wheat, 63.57±0.45% for peeled chestnut, and 91.44±0.15% for green onion. The vitamin C content was 8.56±0.35 mg/100 g for peach, 10.51±1.65 mg/100 g for seaweed fusiforme, and 104.72±3.31 mg/100 g for bell pepper. The proposed approach simplifies the calculations and is applicable across diverse food matrices, facilitating a cost-effective and efficient estimation of the measurement uncertainty in food nutrient analyses and enhancing the reliability of the analytical results.
I. 서 론
II. 연구 내용 및 방법
1. 재료 및 시약
2. 수분 분석
3. 비타민 C 분석
4. 측정불확도 추정방법
III. 결과 및 고찰
1. 수분 측정불확도 추정
2. 비타민 C 측정불확도 추정
IV. 요약 및 결론
감사의 글
Conflict of Interest
References
