高效液相色谱-串联质谱法测定红酒中安赛蜜含量的不确定度评定

高效液相色谱-串联质谱法测定红酒中安赛蜜含量的不确定度评定
目的  评定高效液相色谱-串联质谱法测定红酒中安赛蜜含量的不确定度评定。方法  根据SN/T 3538-2013《出口食品中六种合成甜味剂的检测方法 液相色谱-质谱/质谱法》, 建立数学模型, 并对测量结果的各不确定度来源进行分析和评定, 从而得出合成不确定度和扩展不确定度。结果  当红酒中安赛蜜的含量为0.968 mg/kg时, 其扩展不确定度为0.0616 mg/kg (P=95%, k=2)。结论  影响检测结果的不确定度主要来源于样品回收率、重复性测定及标准工作溶液的配制。

Objective  To evaluate the uncertainty of the determination of acesulfame in red wine by high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS). Methods  The evaluation model was established according to SN/T 3538-2013 Determination of six kinds of artificial sweeteners in foodstuffs for export-LC-MS/MS method. The main sources of uncertainty resulted from the determination process were discussed and calculated to get the composite uncertainty and extended uncertainty. Results  When the acesulfame content was 0.968 mg/kg in red wine, its extended relative uncertainty was 0.0616 mg/kg (P=95%, k=2). Conclusion  The uncertainties of the experiments are mainly derived from the recovery rate, repeatability tests and preparation of standard solutions.

标题：高效液相色谱-串联质谱法测定红酒中安赛蜜含量的不确定度评定
英文标题：Uncertainty evaluation for the determination of acesulfame in red wine by high performance liquid chromatography-tandem mass spectrometry

作者：
陈梦 丽水市食品药品与质量技术检验检测院
卢光英 丽水市食品药品与质量技术检验检测院
王伟影 丽水市食品药品与质量技术检验检测院
范蕾 丽水市食品药品与质量技术检验检测院
姜川 丽水市食品药品与质量技术检验检测院
陈卫平 丽水市食品药品与质量技术检验检测院

中文关键词:红酒,安赛蜜,不确定度,高效液相色谱-串联质谱法,
英文关键词:red wine,acesulfame,uncertainty,high performance liquid chromatography-tandem mass spectrometry,

发表日期：2019-12-02

2025-2-4 21:02 上传 高效液相色谱-串联质谱法测定红酒中安赛蜜含量的不确定度评定.pdf

文件大小:

326.41 KB

下载次数:

60

高速下载