气相色谱质谱法测定芹菜中肟菌酯含量不确定度评定  

Evaluation of Uncertainty in the Determination of Oximectin in Celery by GC-MS

作　　者：陈浩 焦婵媛 杨帅杰 CHEN Hao;JIAO Chan-yuan;YANG Shuai-jie(Xinjiang Supervision and Inspection Institute for Product Quality,Xinjiang Urumqi 830011;Urumqi Food and Drug Inspection and testing Center,Xinjiang Urumqi 830011,China)

机构地区：[1]新疆产品质量监督检验研究院,新疆乌鲁木齐830011 [2]新疆乌鲁木齐市食品药品检验检测中心,新疆乌鲁木齐830011

出　　处：《广州化工》2020年第10期110-112,共3页GuangZhou Chemical Industry

摘　　要：采用气相色谱质谱法测定芹菜中肟菌酯含量,从标准物质,标准溶液的配制,标准工作曲线的拟合,样品称取,以及回收率因子等方面对不确定度进行评定。建立数学模型,分析气相色谱质谱法测定芹菜中肟菌酯不确定度。结果表明该方法标准曲线的拟合、标准溶液的配制及回收率对扩展不确定度的影响较大,而样品称取以及标准物质的不确定度对不确定度的来源影响较小。为气相色谱质谱法测定芹菜中肟菌酯含量不确定度提供理论依据。The content of oximectin in celery was determined by GC-MS.The uncertainty was evaluated from the aspects of standard material,preparation of standard solution,fitting of standard working curve,sample weighing and recovery factor.The mathematical model was established to analyze the uncertainty of determination of oximectin in celery by GC-MS.The results showed that the fitting of the standard curve,the preparation of the standard solution and the recovery rate had great influence on the expanded uncertainty,while the sample weighing and the uncertainty of the standard material had little influence on the source of the uncertainty.It provides a theoretical basis for the determination of uncertainty of oxime ester in celery by gas chromatography-mass spectrometry.

关 键 词：不确定度 芹菜 肟菌酯 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.71[轻工技术与工程—食品科学与工程]