液相色谱-串联质谱法测定婴儿配方乳粉中苯扎氯铵残留量的不确定度评定  

Evaluation of Uncertainty in the Determination of Benzalkonium Chloride Residues in Infant Formula Milk Powder by LC-MS/MS

作　　者：李媛 王珺 康婕 马倩雯 吴坤 张曙东 LI Yuan;WANG Jun;KANG Jie;MA Qianwen;WU Kun;ZHANG Shudong(Shaanxi Institute of Product Quality Supervision and Inspection,Xi'an,Shaanxi 710048,China)

机构地区：[1]陕西省产品质量监督检验研究院,陕西西安710048

出　　处：《农产品加工》2024年第10期83-86,90,共5页Farm Products Processing

摘　　要：为提高检测结果的准确性,确定影响检测方法的关键因素,对液相色谱-串联质谱法(LC-MS/MS)测定婴儿配方乳粉中苯扎氯铵残留量的不确定度进行评定。依据方法BJS 202007对测定过程中可能产生的不确定度进行分析,构建数学模型并计算该方法的各不确定度分量值,进而得出相对不确定度及扩展不确定度。结果表明,标准溶液配制和标准曲线拟合是LC-MS/MS法测定婴儿配方乳粉中苯扎氯铵残留量不确定度的主要来源,样品处理过程是不确定度的次要来源。在LC-MS/MS法测定婴儿配方乳粉中苯扎氯铵残留量时,应规范基质标准工作液的配制,选取拟合线性高的标准曲线进行校正。To improve the accuracy of the detection results and determine the key factors that affect the detection method,an uncertainty assessment was conducted on the liquid chromatography-tandem mass spectrometry(LC-MS/MS)method for the determination of benzalkonium chloride residues in infant formula milk powder.Based on the method BJS 202007,an analysis was conducted to assess the potential uncertainties arising during the measurement process.A mathematical model was constructed to calculate the various uncertainty components of the method,leading to the determination of the relative uncertainty and expanded uncertainty.The assessment results indicated that the preparation of standard solutions and the fitting of standard curves were the primary sources of uncertainty in the LC-MS/MS method for determining benzalkonium chloride residues in infant formula milk powder,while the sample processing procedure was a secondary source of uncertainty.Therefore,when using the LC-MS/MS method to measure benzalkonium chloride residues in infant formula milk powder,it was necessary to standardize the preparation of matrix-matched standard solutions and select a standard curve with a high degree of linearity for calibration to ensure the accuracy and reliability of the measurement results.

关 键 词：液相色谱-串联质谱 苯扎氯铵 不确定度 婴儿配方乳粉 

分 类 号：TS207.53[轻工技术与工程—食品科学]