GC-MS法测定小麦粉中哌草丹残留量的测定不确定度评定  

Uncertainty Evaluation of Determination of Dimepiperate in Wheat Flour by GC- MS

作　　者：班楠 李国辉[2] 

机构地区：[1]北京华测北方检测技术有限公司,北京100176 [2]中国食品发酵工业研究院,北京100015

出　　处：《广州化工》2015年第12期116-119,共4页GuangZhou Chemical Industry

摘　　要：根据GB/T 19649-2005对小麦粉中哌草丹残留量的测定的方法流程,依照不确定度的标准方法确定不确定度的来源并对各来源不确定度的分量进行计算。其中合成不确定度为10.26%;总不确定度为20.52%;小麦粉中哌草丹残留量的测定结果平均值为0.25 mg/kg,其扩展不确定度为0.005 mg/kg。不确定度主要来源于回收率、标准品纯度和标准曲线,本研究为控制检测过程中影响检测结果的因素提供依据也为司法判定提供一定参考。Uncertainty evaluation of the method based on the GB /T 19649-2005 about dimepiperate residue in wheat flour was analyzed.Combined uncertainty and total uncertainty of the method were 10.26%and 20.52%, respectively.Expanded uncertainty of average value （ 0.25 mg/kg ） of dimepiperate residue in wheat flour was 0.005 mg/kg.The result showed that uncertainties mainly came from standard product purity , recovery and standard curve.This study would provide a reference for judicial decision and a basis for detection process to control the factors of detection accuracy .

关 键 词：小麦粉 哌草丹 不确定度 总不确定度 合成不确定度 

分 类 号：O656.31[理学—分析化学]