电感耦合等离子体质谱法测定牛肉干中铅含量的不确定度评定  

Uncertainty Evaluation of Lead Content in Beef Jerky by Inductively Coupled Plasma Mass Spectrometry

作　　者：耿鑫 陈娇 杨晓丽 周长民 GENG Xin;CHEN Jiao;YANG Xiaoli;ZHOU Changmin(Shenyang Food and Drug Inspection Institute,Shenyang 110136,China)

机构地区：[1]沈阳市食品药品检验所,辽宁沈阳110136

出　　处：《现代食品》2024年第24期180-183,共4页Modern Food

摘　　要：本试验采用电感耦合等离子体质谱(ICP-MS)法测定牛肉干中铅含量,并进行不确定度评定。结果表明,当样品中铅含量为2.050 mg·kg-1,置信度为95%时,扩展不确定度为0.107 mg·kg^(-1),其结果可表示为2.050±0.107 mg·kg^(-1)(k=2),不确定度主要来源为重复性测量和标准曲线拟合,该研究可为ICP-MS法测定牛肉干中铅含量的不确定度评定提供参考。This experiment used inductively coupled plasma mass spectrometry(ICP-MS)to determine the lead content in beef jerky and evaluated the uncertainty.The results indicated that when the lead content in the sample was 2.050 mg·kg-1 and the confidence level was 95%,the expanded uncertainty was 0.107 mg·kg^(-1),and the result could be expressed as 2.050±0.107 mg·kg^(-1)(k=2).The main sources of uncertainty are repeatability measurements and standard curve fitting,this research can provide a reference for the uncertainty evaluation of lead content in beef jerky determined by the ICP-MS method.

关 键 词：不确定度 铅 牛肉干 ICP-MS法 

分 类 号：O657.63[理学—分析化学]