UPLC-MS/MS法测定糕点中安赛蜜的不确定度评定

doi:10.14088/j.cnki.issn0439-8114.2020.23.032

湖北农业科学 ›› 2020, Vol. 59 ›› Issue (23): 143-147.doi: 10.14088/j.cnki.issn0439-8114.2020.23.032

UPLC-MS/MS法测定糕点中安赛蜜的不确定度评定

莫礼艳, 唐明华

玉林市食品药品检验检测中心,广西玉林 537000

收稿日期:2020-05-26 出版日期:2020-12-10 发布日期:2020-12-30
通讯作者: 唐明华(1988-),女,广西博白人,助理工程师,主要从事食品药品检验检测工作,(电话)0775-2380221(电子信箱)891759492@qq.com
作者简介:莫礼艳(1981-),女,广西兴业人,主管药师,主要从事食品药品检验及药品不良反应监测研究,(电话)18077585698(电子信箱)153398057@qq.com
基金资助:
玉林市科学研究与技术开发计划项目(玉市科201934034)

Evaluation of uncertainty in determination of acesulfame in pastry by UPLC-MS/MS

MO Li-yan, TANG Ming-hua

Yulin Center for Food and Drug Control,Yulin 537000,Guangxi,China

Received:2020-05-26 Online:2020-12-10 Published:2020-12-30

摘要/Abstract

摘要： 分析UPLC-MS/MS法测定糕点中安赛蜜的全过程,确认不确定度的来源和大小,合成不确定度,计算扩展不确定度并报出结果。结果表明,安赛蜜含量为0.940 9 mg/kg,其扩展不确定度为0.39 mg/kg。通过对不确定度的来源分析及各分量的量化评定,标准工作溶液的配制过程是不确定度的最主要来源。

关键词: UPLC-MS/MS, 安赛蜜, 不确定度

Abstract: Analyze the whole process of determination of acesulfame in cakes by UPLC-MS/MS method,confirm the source and size of uncertainty,synthesize the uncertainty,calculate the expanded uncertainty and report the results.The content of acesulfame was 0.940 9 mg/kg,and its expanded uncertainty was 0.39 mg/kg.Through the analysis of the source of uncertainty and the quantitative evaluation of each component,the preparation process of the standard working solution is the main source of uncertainty.

Key words: UPLC-MS/MS, acesulfame, uncertainty

中图分类号:

O657.7⁺2

莫礼艳, 唐明华. UPLC-MS/MS法测定糕点中安赛蜜的不确定度评定[J]. 湖北农业科学, 2020, 59(23): 143-147.

MO Li-yan, TANG Ming-hua. Evaluation of uncertainty in determination of acesulfame in pastry by UPLC-MS/MS[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(23): 143-147.

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UPLC-MS/MS法测定糕点中安赛蜜的不确定度评定

Evaluation of uncertainty in determination of acesulfame in pastry by UPLC-MS/MS

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