摘要
采用气相色谱-质谱(GC-MS)法测定了发酵食品中氨基甲酸乙酯含量,找出了影响测量结果不确定度的主要因素,并用计量学方法对测量不确定度进行了评定。当发酵食品样品中氨基甲酸乙酯的测定结果为21.51ng/mL时,其相对扩展不确定度为8.7%(k=2)。该方法可以用于发酵食品中氨基甲酸乙酯含量的质量控制。
The ethyl - carbamate in termentatlon loods was determined by gas chromatography - mass spectrometry （ bG - MS）. The sources of the uncertainty were analyzed for whole measurement procedure, and the determination uncertainty was evaluated by metrological method. As the content of ethyl - carbamate in fermentation foods was 21.51 ng/mL, the relative expanded uncertainty was 8.7% （k =2）. This method can be used to control the quality of the ethyl- carbamatecontent in fermented ibod.
出处
《化学分析计量》
CAS
2011年第5期7-10,共4页
Chemical Analysis And Meterage
基金
安徽省食品质量安全地方标准2010年制定项目
安徽省质量技术监督局2011年科技计划项目(ZJY-019)
