高效液相色谱法测定熏烧烤肉制品中苯并(a)芘的不确定度评定  

Evaluation of Uncertainty in the Determination of Benzo(a)pyrene in Smoked Barbecued Meat Products by HPLC

作　　者：王璟秋 WANG Jingqiu(Food Inspection Institute,Anhui Testing Institute for Food and Drug Control,Hefei 230051,China)

机构地区：[1]安徽省食品药品检验研究院食品检验所,安徽合肥230051

出　　处：《现代食品》2021年第3期167-171,共5页Modern Food

摘　　要：本文按照《食品安全国家标准食品中苯并(a)芘的测定》(GB 5009.27—2016)检测熏烧烤肉制品中苯并(a)芘的含量,并参照《测量不确定度评定与表示》(JJF 1059.1—2012),建立测量模型,对实验结果的不确定度来源进行分析和评定。结果显示,熏烧烤肉制品中苯并(a)芘含量为2.708μg·kg-1时,其扩展不确定度为0.215μg·kg-1(k=2),标准曲线拟合过程引入的不确定度最大,其次为重复性测定,需要在以后实验中保证规范操作,以减小不确定度,保证检验结果准确可靠。In this paper,the content of benzo(a)pyrene in smoked barbecue meat products is tested in accordance with the GB 5009.27—2016,and with reference to JJF 1059.1—2012,establish a measurement model to analyze and evaluate the sources of uncertainty of experimental results.The results show that when the content of benzo(a)pyrene in the smoked barbecued meat product is 2.708μg·kg-1,the expanded uncertainty is 0.215μg·kg-1(k=2).The degree of certainty is the largest,followed by repeatability determination.It is necessary to ensure standardized operation in future experiments to reduce the degree of uncertainty and ensure the accuracy and reliability of the test results.

关 键 词：高效液相色谱法 熏烧烤肉制品 苯并(A)芘 不确定度 

分 类 号：O657.7[理学—分析化学]