肠类制品中特布他林含量测定的不确定度研究  

Study on the Uncertainty in Measuring Terbutaline in Sausage Products

作　　者：耿振 姜延国 GENG Zhen;JIANG Yanguo(Dandong Health Service Centre,Liaoning Province,Dandong,Liaoning,118000,China)

机构地区：[1]辽宁省丹东市卫生健康服务中心,辽宁丹东118000

出　　处：《检验检疫学刊》2020年第2期44-45,共2页Journal of Inspection and Quarantine

摘　　要：本文采用气相色谱-质谱法(GC-MS)测定肠类制品中特布他林(TBL)的残留量,同时评定了检测结果的不确定度。通过计算各个影响因素,得出测定结果的不确定度为(3.348±0.292)μg/kg,而加标回收率测定引入的不确定度是主要的不确定度因素之一。This paper uses gas chromatography-mass spectrometry(GC-MS)to determine the TBL residues in sausage products.And the uncertainty of the results is evaluated.By calculating the influencing factors,the uncertainty of the measurement results is(3.348±0.292)μg/kg,and the uncertainty introduced by the adding recovery is one of the main uncertainty factors.

关 键 词：特布他林 不确定度 气相色谱-质谱法 

分 类 号：R155.55[医药卫生—营养与食品卫生学]