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液相色谱质谱联用法测定鱿鱼干中N-二甲基亚硝胺的不确定度评定

Evaluation of the Uncertainty of N-Dimethylnitrosamine in Dried Squid by Liquid Chromatography-Mass Spectrometry

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本文采用液相色谱质谱联用法分析鱿鱼干中N-二甲基亚硝胺含量,根据《化学分析中不确定度的评估指南》(CNAS-GL006∶2019)要求构建理论模型,识别不确定度参数来源,计算合成和扩展不确定度,确保实验室N-二甲基亚硝胺结果表述规范可靠.经计算,影响最为显著的不确定度来源是标准工作溶液线性拟合,N-二甲基亚硝胺含量的结果表示为(9.837 0±0.23)μg·kg-1,k=2.
In this paper,liquid chromatography-mass spectrometry was used to analyze the content of N-dimethylnitrosamine in dried squid,and a theoretical model was constructed according to the requirements of the CNAS-GL006∶2019,the sources of uncertainty parameters were identified,and the synthetic and extended uncertainty were calculated to ensure that the results of N-dimethylnitrosamine in the laboratory were standardized and reliable.The most significant source of uncertainty was the linear fitting of the standard working solution,and the result of N-dimethylnitrosamine content was expressed as(9.837 0±0.23)μg·kg-1,k=2.

liquid chromatography tandem mass spectrometryshrimpN-nitrosodimethylamineuncertainty

郑静、魏寒桥、杨吴华、王颖、林丽

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浙江宏正检测有限公司,浙江 宁波 315100

液相色谱串联质谱法 鱿鱼干 N-二甲基亚硝胺 不确定度

2024

现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子:0.169
ISSN:2096-5060
年,卷(期):2024.30(21)