摘要
运用测量不确定度的基本方法和程序,建立高效液相色谱法测定鸡肉中噁喹酸残留量的测量不确定度评定的数学模型,对测量过程中的不确定度来源进行逐项分析和合成,得出高效液相色谱法测定鸡肉中噁喹酸残留量的不确定度结果,当求得鸡肉中噁喹酸的残留量为78.0μg/kg时,扩展不确定度为3.5μg/kg。
Based on the basic method and procedure for assessment of uncertainty, a mathematical model was established to assess the uncertainty of HPLC analysis of oxolinic acid residue in chicken. Factors contributing to the uncertainty were investigated by termwise analyzing and synthesizing the sources. The oxolinic acid residue in test portion of chicken was 78.0μg/kg, and the expanded uncertainty was calculated as being 3.5 μ g/kg.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第14期219-222,共4页
Food Science
