Evaluating uncertainty in sodium formaldehyde sulfoxylate content analysis in flour using HPLC to enhance food safety and quality control methods.

Purpose: To evaluate the uncertainty of the determination of sodium formaldehyde sulfoxylate content in wheat flour and rice flour by high-performance liquid chromatography, so as to provide a reference for establishing effective quality control methods. Method: According to the uncertainty analysis ideas provided in the “Guidelines for the Evaluation of Uncertainty in Chemical Analysis”, various factors affecting measurement uncertainty were analyzed, and the uncertainty of the measurement results was evaluated and expressed. Result: The uncertainty of this experiment is 0.41¦Ìg/g. Conclusion: The uncertainty of the final result is mainly caused by the uncertainty of the concentration of the standard stock solution and the uncertainty caused by the sample processing process.

In the realm of food safety and quality control, precise and reliable measurement techniques are paramount for ensuring the integrity of consumer goods. The determination of sodium formaldehyde sulfoxylate (SFS) content in wheat and rice flour represents a critical aspect of this endeavor, particularly given the compound’s use in various industrial applications. This study aimed to rigorously evaluate the uncertainty associated with the determination of SFS content in these food matrices using high-performance liquid chromatography (HPLC), offering valuable insights for the establishment of more effective quality control methodologies.

Methodology

The approach to assessing measurement uncertainty was grounded in the framework provided by the “Guidelines for the Evaluation of Uncertainty in Chemical Analysis.” This comprehensive analysis encompassed a broad spectrum of factors known to influence measurement uncertainty. Through a methodical examination, the study aimed to not only quantify but also express the uncertainty inherent in the measurement results of SFS content within the tested samples.

To achieve this, the study meticulously considered every potential source of uncertainty throughout the analytical process. This included variables such as the calibration of analytical instruments, the stability and homogeneity of the sample matrix, the precision of the measurement under repeated conditions, and the overall reliability of the standard reference materials employed.

Results

The findings of the experiment revealed an uncertainty of 0.41 µg/g in the determination of SFS content in the analyzed flour samples. This level of uncertainty is indicative of the robustness of the HPLC method utilized, yet it also underscores the inherent challenges faced in achieving absolute precision in chemical analysis.

Conclusion

The primary contributors to the uncertainty of the final results were identified as the concentration of the standard stock solution and the variability introduced during the sample processing phase. These findings highlight the critical nature of meticulous standard preparation and rigorous sample handling procedures in minimizing measurement uncertainty. Furthermore, the results underscore the necessity for continuous improvement and validation of analytical methods to ensure their reliability and accuracy.

In conclusion, this study provides a crucial reference for the development of effective quality control strategies in the food industry, particularly in the context of determining SFS content in wheat and rice flour. By addressing the sources of measurement uncertainty and implementing stringent analytical protocols, it is possible to enhance the reliability of chemical analyses, thereby safeguarding food quality and consumer health. The insights gained from this investigation underscore the importance of a systematic approach to uncertainty evaluation, serving as a cornerstone for the advancement of analytical chemistry in the realm of food safety.

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Original research was done by He Hongmei, Peng Xinkai, Cao Xiaoyan, Wang Hui, Hu Zhaohui, Huang Jiangnan

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