液质联用法测定白酒中甜蜜素含量的不确定度评定  

Evaluation of Uncertainty for Detetion of Sodium N-cyclohexylsulfamate in Liquor by HPLC-MS

作　　者：盛静 向春燕 

机构地区：[1]重庆市黔江食品药品检验所,重庆409000

出　　处：《现代食品》2018年第2期90-92,95,共4页Modern Food

摘　　要：目的:评定液相色谱-质谱/质谱法测定白酒中甜蜜素含量的不确定度。方法:本文依据SN/T 1948-2007《进出口食品中环己基氨基磺酸钠的检测方法液相色谱-质谱/质谱法》及JJF1059.1-2012《测量不确定度评定与表示》,对测量过程中的不确定度来源进行分析和合成。结果:当被测样品中甜蜜素含量为0.291 5μg/kg时,其扩展不确定度为(0.291 5±0.0127)μg/kg,k=2。结论:重复性测定及液相色谱质谱仪的稳定性是食品中甜蜜素检测准确与否的关键所在。Objective： To Evaluation of uncertainty for detetion of sodium n-cyclohexylsulfamate in liquor by HPLC-MS. Methods： This paper was based on SN/T 1948-2007 “determination of sodium n-cyclohexylsulfamate in imported and exported foods by HPLC-MS/MS” and JJF1059.1-2012 “measurement uncertainty evaluation and expression”. The sources of uncertainty were analyzed to compose steps for whole determination procedure. Results： When the content of sodium n-cyclohexylsulfamate in the sample was 0.291 5 μg/kg,its extended uncertainty was（0.291 5±0.012 7）μg/kg,k=2. Conclution： The preparation of standard solution and the stability of HPLC-MS are the key to the accurate.

关 键 词：甜蜜素 液相色谱-质谱/质谱法 不确定度 白酒 

分 类 号：TS261.7[轻工技术与工程—发酵工程]