高效液相色谱-质谱联用法测定酱油中三氯蔗糖的不确定度评估

Evaluation of uncertainty for determination of sucralose in soy sauce by HPLC-MS/MS

采用高效液相色谱-质谱联用法测定酱油中三氯蔗糖的含量,建立了不确定度评定模型。系统分析并计算测量全过程中的不确定度各分量,通过比较各分量的大小,得出影响三氯蔗糖结果的不确定度来源主要是重复性测定和标准溶液的配制。最终计算得到三氯蔗糖的总合成标准不确定度为0.339 mg/kg,扩展不确定度为0.677 mg/kg,测量结果不确定度表示为[(13.38±0.677)mg/kg,k=2]。

The sucralose content in soy sauce was determined by HPLC-MS/MS, and the uncertainty evaluating model was established. The uncertainty of each component in the whole determination process was determined, calculated and analyzed. Through comparison of each component size, it showed that the sources affecting sucralose determination results were mainly repeatability determination and standard solution preparation. The com- bined standard uncertainty was calculated as 0.339 mg/kg, the expanded uncertainty was 0.677 mg/kg, and the result of the uncertainty was expressed as [（13.38±0.677） mg/kg, k=2].