UPLC-MS/MS法测定猪肉中氯霉素残留量的不确定度分析  

Uncertainty Analysis of Chloramphenicol Residues in Pork by UPLC-MS/MS Method

作　　者：宋春雪 SONG Chunxue(Panjin Center for Inspection and Testing,Panjin 124000,China)

机构地区：[1]盘锦检验检测中心,辽宁盘锦124000

出　　处：《现代食品》2023年第21期181-184,共4页Modern Food

摘　　要：采用UPLC-MS/MS法测定猪肉中氯霉素含量,并对不确定度进行评估。依据JJF 1135—2005和JJF 1059.1—2012标准中的相关规定,构建不确定度评定的相关数学模型,具体分析不确定度的各种来源,并对各分量进行量化和合成。结果表明,标准溶液配制和标准曲线拟合产生的不确定度分量最大,猪肉中氯霉素的含量为1.89μg·kg^(-1),扩展不确定度为0.23μg·kg^(-1)(k=2)。The UPLC-MS/MS method was used to determine the chloramphenicol content in pork and evaluate the uncertainty.Based on the relevant provisions in the standards of JJF 1135—2005 and JJF 1059.1—2012,the relevant mathematical models for uncertainty assessment were constructed,the various sources of uncertainty were specifically analyzed,and the components were quantified and synthesized.The results showed that the standard solution preparation and standard curve fitting produced the largest uncertainty component,and the content of chloramphenicol in pork was 1.89μg·kg^(-1)with an extended uncertainty of 0.23μg·kg^(-1)(k=2).

关 键 词：UPLC-MS/MS法 氯霉素 不确定度 猪肉 

分 类 号：TS207.5[轻工技术与工程—食品科学]