蜂蜜中氯霉素残留量的不确定度评定  

Uncertainty Evaluation of Chloramphenicol Residues in Honey

作　　者：杨涛 袁辉 YANG Tao;YUAN Hui(Xinjiang Product Quality Supervision and Inspection Institute,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

出　　处：《广州化工》2020年第14期114-116,共3页GuangZhou Chemical Industry

摘　　要：采用液相色谱-串联质谱法检测蜂蜜中氯霉素的残留量,依据GB/T 18932.19-2003建立分析方法和数学模型,分析该方法不确定度的来源。通过对标准溶液及样品前处理过程引入的各不确定度分量来源的分析、计算和合成,结果表明,对测量结果不确定度主要的影响因素为标准曲线拟合。经过最终合成评定,蜂蜜中氯霉素残留量的结果可表示为(2.79±0.28)μg/kg,k=2。The liquid chromatography-tandem mass spectrometry was used to detect the residual amount of chloramphenicol in honey.The analytical method and mathematical model were established in accordance with GB/T 18932.19-2003 to analyze the source of uncertainty of this method.Through the analysis,calculation and synthesis of the sources of uncertainty components introduced in the standard solution and sample pre-treatment process,the results showed that the main factor affecting the uncertainty of the measurement results was the standard curve fitting.After final synthesis assessment,the result of chloramphenicol residue in honey can be expressed as(2.79±0.28)μg/kg,k=2.

关 键 词：氯霉素 蜂蜜 不确定度 

分 类 号：TS207.3[轻工技术与工程—食品科学]