液相色谱质谱联用法测定鱿鱼干中N-二甲基亚硝胺的不确定度评定  

Evaluation of the Uncertainty of N-Dimethylnitrosamine in Dried Squid by Liquid Chromatography-Mass Spectrometry

作　　者：郑静 魏寒桥 杨吴华 王颖 林丽 ZHENG Jing;WEI Hanqiao;YANG Wuhua;WANG Ying;LIN Li(Zhejiang Hongzheng Testing Co.,Ltd.,Ningbo 315100,China)

机构地区：[1]浙江宏正检测有限公司,浙江宁波315100

出　　处：《现代食品》2024年第21期110-113,共4页Modern Food

摘　　要：本文采用液相色谱质谱联用法分析鱿鱼干中N-二甲基亚硝胺含量,根据《化学分析中不确定度的评估指南》(CNAS-GL006:2019)要求构建理论模型,识别不确定度参数来源,计算合成和扩展不确定度,确保实验室N-二甲基亚硝胺结果表述规范可靠。经计算,影响最为显著的不确定度来源是标准工作溶液线性拟合,N-二甲基亚硝胺含量的结果表示为(9.8370±0.23)μg·kg^(-1),k=2。In this paper,liquid chromatography-mass spectrometry was used to analyze the content of N-dimethylnitrosamine in dried squid,and a theoretical model was constructed according to the requirements of the CNAS-GL006:2019,the sources of uncertainty parameters were identified,and the synthetic and extended uncertainty were calculated to ensure that the results of N-dimethylnitrosamine in the laboratory were standardized and reliable.The most significant source of uncertainty was the linear fitting of the standard working solution,and the result of N-dimethylnitrosamine content was expressed as(9.8370±0.23)μg·kg^(-1),k=2.

关 键 词：液相色谱串联质谱法 鱿鱼干 N-二甲基亚硝胺 不确定度 

分 类 号：R155.5[医药卫生—营养与食品卫生学]