高效液相色谱法测定熟肉制品中红曲红胺含量的不确定度评定  

Evaluation of Uncertainty in the Determination of N-Fmoc-8-Aminooctanoic Acid in Cooked MeatProducts by HPLC

作　　者：段鹏雪 王思媛 王婷婷 齐刚 DUAN Pengxue;WANG Siyuan;WANG Tingting;QI Gang(Qingyang Municipal Center for Disease Control and Prevention,Qingyang 745000,China)

机构地区：[1]庆阳市疾病预防控制中心,甘肃庆阳745000

出　　处：《现代食品》2024年第7期129-131,164,共4页Modern Food

基　　金：庆阳市科技计划资助项目(QY-STK-2023A-046)。

摘　　要：本文依照《食品安全国家标准食品中红曲色素的测定》(GB 5009.150—2016),采用高效液相色谱法对熟肉制品中红曲红胺含量进行测定,建立数学模型,统计分析影响检测结果的不确定度来源。结果表明,当熟肉制品中红曲红胺含量为0.0273 g·kg^(-1)时,其扩展不确定度为0.0056 g·kg^(-1)(k=2,p=95%)。该方法的不确定度来源主要为标准曲线的拟合。In this paper,according to GB 5009.150—2016,the content of N-Fmoc-8-Aminooctanoic acid in cooked meat products was determined by high performance liquid chromatography,a mathematical model was established,and the sources of uncertainty affecting the detection results were statistically analyzed.The results showed that the extended uncertainty was 0.0056 g·kg^(-1)(k=2,p=95%)when the content of monastigamine in cooked meat products was 0.0273 g·kg^(-1).The main source of uncertainty in this method is the fitting of standard curve.

关 键 词：红曲红胺 高效液相色谱法 不确定度 熟肉制品 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]