林雅敏，饶建平，胡银凤，陈秋香

（福建省饮料用植物提取加工企业重点实验室，大闽食品（漳州）有限公司，福建  漳州  363000）

摘要：本文根据不确定度评定要求，参照标准《食品安全国家标准食品中二氧化硫的测定》（GB 5009.34-2016），对枸杞中二氧化硫进行检测并对测定结果进行不确定度评估，确立影响因素。结论：碘标准滴定溶液所消耗的体积及重复性是本实验不确定度的主要影响因素，为减少上述两个因素带来的影响：一方面，要降低碘标准滴定溶液所消耗体积产生的不确定度，如为避免肉眼观察颜色变化来判定终点对碘标准滴定溶液所消耗体积产生的误差，可以考虑通过设备（如电位滴定仪）进行终点判断；另一方面，如称样一定要准确，天平选用应是稳定性好、误差小的，确保称量的准确性。

关键词：枸杞；二氧化硫残留；不确定度

Evaluation of Uncertainty in Determination of Sulfur Dioxide Residue in Fructus Lycii

LIN Ya-min，RAO Jian-ping，HU Yin-feng，CHEN Qiu-xiang

（Fujian Provincial Key Laboratory for Extracting & Processing Technology of Edible Plant，DAMIN Foodstuff（Zhangzhou）Co.，Ltd.，Zhangzhou 363000， China）

Abstract: According to GB 5009.34-2016“Determination of Sulfur Dioxide in Food”，the uncertainty in measurementof sulfur dioxide in fructus lycii was evaluated in this article.The results showed that：The specific sources of uncertaintywere the calibration of iodine standard solution and the repeated determination of samples. In order to reduce theinfluence of the above two factors，on the one hand，it is necessary to reduce the uncertainty caused by the volumeconsumed by the iodine standard titration solution. For example，in order to avoid the great influence caused by humanvisual observation errors，It can be considered to judge the end point through equipment （such as potentiometrictitrator）；on the other hand，in order to reduce the uncertainty caused by repeatability，it is necessary to control theoperation error as much as possible. For example，the weighing sample must be accurate. The balance selection shouldbe stable and the error should be small，so as to ensure the accuracy of weighing.

Key words: fructus lycii；sulfur dioxide residue；uncertainty

中图分类号：TS20       文献标志码：A      文章编号：1007-7871（2021）05-0023-06

2021，Vol.24，No.5