首页|姬松茸粉中总汞、甲基汞标准物质的研制

姬松茸粉中总汞、甲基汞标准物质的研制

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目的 研制姬松茸基质的总汞及甲基汞的标准物质.方法 筛查市售食用菌,选择总汞、甲基汞含量适宜的姬松茸为原料,经干燥、研磨、筛分、混匀等过程制得候选标准物质.通过均匀性检验和稳定性检验后,组织7个实验室协作定值,并分析评估其不确定度.结果 经检验研制的标准物质均匀性、稳定性良好.姬松茸粉中总汞含量为0.586 mg/kg,扩展不确定度为0.026 mg/kg;甲基汞含量为0.022 7 mg/kg,扩展不确定度为0.001 5 mg/kg.结论 该标准物质量值稳定,准确可靠,可为食品、环境等领域中总汞及甲基汞的量值溯源、分析质量控制等提供技术支持.
Development and certification of a reference material for total mercury and methyl mercury in Agaricus blazei murill Powder
Objective To prepare reference materials of total mercury and methyl mercury in Agaricus blazei murill.Methods Agaricus blazei murill with suitable content of total mercury and methylmercury were screening from markets.After drying,grinding,screening,homogenized and packed,the reference materials were obtained.After homogeneity and stability tests,coordinated values were determined by seven laboratories,and the uncertainties were evaluated.Results The characteristic value of total mercury was 0.586 mg/kg,and the expanded uncertainty was 0.026 mg/kg.The characteristic value of methylmercury was 0.022 7 mg/kg,and the expanded uncertainty was 0.001 5 mg/kg.Conclusion The reference material has good stability,can be used for traceability and quality control of analyzing.

Mercurymethyl mercuryAgaricus blazei murillmatrix reference material

赵馨、赵晓雪、马兰、尚晓虹、赵云峰

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国家食品安全风险评估中心,北京 100022

甲基汞 姬松茸 基体标准物质

国家重点研发计划

2017YFC1601300

2024

中国食品卫生杂志
中国卫生信息与健康医疗大数据学会

中国食品卫生杂志

CSTPCD北大核心
影响因子:1.173
ISSN:1004-8456
年,卷(期):2024.36(6)
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