液相色谱-串联质谱法测定蜂蜜中氯霉素残留量的不确定度  

Evaluation of the Uncertainty in the Determination of Chloramphenicol Residue in Honey by LC-MS/MS

作　　者：陈梅斯 练习中 郑丽斯 Chen Meisi;Lian Xizhong;Zheng Lisi(Jiangmen Food Inspection Institute,Jiangmen 529000,China)

机构地区：[1]江门市食品检验所,广东江门529000

出　　处：《现代食品》2018年第23期103-106,共4页Modern Food

摘　　要：本文参照SN/T 1864-2007《进出口动物源食品中氯霉素残留量的检测方法液相色谱-串联质谱法》中检测方法,采用液相色谱-串联质谱(LC-MS/MS)法测定蜂蜜中的氯霉素残留量,按照JJF 1135-2005《化学分析测量不确定度的评定》的指导,通过建立数学模型,分析不确定度的来源,对其进行量化,由此确定影响检测结果的主要因素,反映该方法的置信度。The chloramphenicol residues in honey was determined by SN/T 1864-2007.According to the direction in JJF 1135-2005,we confirmed the main factors affecting the detection results to evaluate the confidence of the method by building the mathematical model,analyzing and quantifying the sources of uncertainty separately.

关 键 词：不确定度 氯霉素 液相色谱-串联质谱法 

分 类 号：O657.63[理学—分析化学]