王雅琼，王镓萍，吴伟都*，吴琴，成官哲，李言郡

（杭州娃哈哈集团有限公司，杭州娃哈哈科技有限公司，浙江省食品生物工程重点实验室，浙江 杭州 310018）

摘要：对酸碱滴定法测定葡萄发酵饮料中二氧化硫含量不确定度进行有效评定，找出影响其不确定度的关键因素。通过酸碱滴定法测定葡萄发酵饮料中二氧化硫的含量，建立相关的数学模型，并对各不确定度分量进行计算和评定。结果显示：当置信水平为95%，包含因子为k=2 时，葡萄发酵饮料中二氧化硫的含量为（39.1±0.4）mg/L。检测结果的不确定度主要来源于样品重复性测定和滴定过程，另外，标准溶液的标定和稀释过程也是影响不确定度的关键因素。

关键词：酸碱滴定法；葡萄发酵饮料；二氧化硫；不确定度

Evaluation of the Uncertainty of Sulfur Dioxide Content in Grape-Fermented Beveragedetermined by Acid-Base Titration Method

WANG Ya-qiong，WANG Jia-ping，WU Wei-du*，WU Qin，CHENG Guan-zhe，LI Yan-jun

（Hangzhou Wahaha Group Co.，Ltd，Hangzhou Wahaha Technology Co. Ltd，Key Laboratory of Food and BiologicalEngineering of Zhejiang Province，Hangzhou 310018，China）

Abstract: The goal of this study is to efficiently evaluate the uncertainty of sulfur dioxide content in grape-fermentedbeverage by acid-base titration and identify the key factors that affect its uncertainty. The sulfur dioxide content ingrape- fermented beverage was first measured by acid- base titration，then the relevant mathematical model wasestablished，and finally all uncertainty components were calculated and evaluated. The results showed that when theconfidence level was 95% and the coverage factor （k） was 2，the content of sulfur dioxide in grape- fermentedbeverage was（39.1 ±0.4）mg/L. The uncertainty of the detection results mainly came from repeatability measurementand titration process of the sample，and the calibration and dilution process of the standard solution were also keyfactors affecting the uncertainty.

Key words: acid-base titration；grape-fermented beverage；sulfur dioxide；uncertainty

中图分类号：TS20                   文献标志码：A                          文章编号：1007-7871（2024）04-0029-05

2024，Vol.27，No.4