湖南湿米粉中米酵菌酸的不确定度评定

Evaluation of Uncertainty for Determination of Bongkrek Acidin Hunan Wet Rice Noodles

评估超高效液相色谱-串联质谱法测定湖南湿米粉中米酵菌酸含量的测定不确定度。依据《化学分析中不确定度的评估指南》《测量不确定度评定与表示》以及《食品安全国家标准食品中米酵菌酸的测定》,超高效液相色谱-串联质谱法测定湿米粉中的米酵菌酸的含量,建立不确定度评定的数学模型,并对不确定度来源进行分析和量化。湿米粉中含有米酵菌酸3.23μg/kg;合成相对标准不确定度为0.878μg/kg,k=2。不确定度评定的结果表明,当出现接近方法的定量限或检出限额检测结果时,应考虑其不确定度。

The uncertainty in determination of the contentbongkrek acid in hunan wet rice noodles was evaluated by ultra high performance liquid chromatography-tandem mass spectrometry(UPLC-MS).According to the“Guidance on evaluating the uncertainty in chemical analysis”,“Evaluation and expression of uncertainty in measurement”and“National food safety standard-Food the determination bongkreic acid in food”,the main sources of the uncertainty resulted from the determination process of the contentbongkrek acid in hunan wet rice noodles by UPLC-MS were discussed and calculated.A mathematical model was established by analysis of uncertainty sources.The results showed that the content of bongkrek acid was 3.23μg/kg in hunan wet rice noodles.The relative combined standard uncertainty of the method was about 0.878μg/kg,k=2.When the content of thebongkrek acid was around the detection limit or the limit of quantitation,the uncertainty should be necessary for evaluating the uncertainty.