Error factors and uncertainty measurement for determinations of amino acid in beef bone extract

사골농축액 시료 중에 함유된 아미노산 정량분석에 대한 오차 요인 및 측정불확도 추정

  • Kim, Young-Jun (Department of Agricultural Biotechnology, Seoul National University) ;
  • Kim, Ji-Young (Department of Agro-Food safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Jung, Min-Yu (Department of Agricultural Biotechnology, Seoul National University) ;
  • Shin, Young-Jae (Department of Environmental Horticulture, Dankook University)
  • 김영준 (서울대학교 농생명공학부) ;
  • 김지영 (국립농업과학원 농산물안전성부) ;
  • 정민유 (서울대학교 농생명공학부) ;
  • 신영재 (단국대학교 환경원예학과)
  • Received : 2012.08.24
  • Accepted : 2013.03.05
  • Published : 2013.04.25


This study was demonstrated to estimate the measurement uncertainty of 23 multiple-component amino acids from beef bone extract by high performance liquid chromatography (HPLC). The sources of measurement uncertainty (i.e. sample weight, final volume, standard weight, purity, standard solution, calibration curve, recovery and repeatability) in associated with the analysis of amino acids were evaluated. The estimation of uncertainty obtained on the GUM (Guide to the expression of uncertainty in measurement) and EURACHEM document with mathematical calculation and statistical analysis. The content of total amino acids from beef bone extract was 36.18 g/100 g and the expanded uncertainty by multiplying coverage factor (k, 2.05~2.36) was 3.81 g/100 g at a 95% confidence level. The major contributors to the measurement uncertainty were identified in the order of recovery and repeatability (25.2%), sample pretreatment (24.5%), calibration-curve (24.0%) and weight of the reference material (10.4%). Therefore, more careful experiments are required in these steps to reduce uncertainties of amino acids analysis with a better personal proficiency improvement.


Supported by : 국립농업과학원


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