气相色谱-串联质谱法测定茶叶中嘧菌酯残留量的不确定度评定

Uncertainty Evaluation for the Determination of Azoxystrobin Residues in Tea by Gas Chromatography-Tandem Mass Spectrometry

目的:评定气相色谱-串联质谱法测定茶叶中嘧菌酯残留量的不确定度。方法:建立不确定度评定的数学模型,对测量结果的每个不确定度来源进行分析和评定。结果:茶叶中嘧菌酯残留量为0.100 mg/kg,其扩展不确定度为0.005 mg/kg(P=95%,k=2)。结论:加标回收率和标准工作溶液配制引入的不确定度分量是影响嘧菌酯残留量不确定度的主要来源。

Objective:To evaluate the uncertainty for the determination of azoxystrobin residues in tea by gas chromatography-tandem mass spectrometry(GC-MS/MS).Methods:A mathematical model was established,and each component of uncertainty was calculated and evaluated.Results:When the azoxystrobin residues content in tea was 0.100 mg/kg,the expanded uncertainty was 0.005 mg/kg(P=95%,k=2).Conclusion:The recovery of standard addition and the uncertainty components introduced by the preparation of standard working solutions are the main sources of uncertainty of residual azoxystrobin.