摘要
建立液相色谱-串联质谱法测定禽肉中金刚烷胺残留量的数学模型,依据影响测量结果的不确定度来源,对各不确定度分量进行了评定和分析,给出了液相色谱-串联质谱法测定禽肉中金刚烷胺残留量的相对合成标准不确定度为0.028,样品中金刚烷胺残留量为2.11μg/kg时,其扩展不确定度为0.12μg/kg,k=2。比较各分量不确定度大小,结果表明内标法检测过程中标准溶液配制带来的不确定度影响最大。
The Amantadine Residues in poultry was determined by liquid chromatography-tandem mass spectrometry.According to the mathematic model ,the uncertainty sources of test results were analyzed.Each component uncertainty was calculated through analyzing.The combined standard uncertainty was obtained as 0.028,and the expanded uncertainty was calculated as 0.12 Ixg/kg while the clenbuterol residue in the sample was 2.11μg/kg, k =2.Comparing of each component of uncertainty in the process, the results showed that the effect of standard solution was the maximum.
出处
《食品研究与开发》
CAS
北大核心
2013年第22期68-71,共4页
Food Research and Development
关键词
不确定度
金刚烷胺
液相色谱-串联质谱
uncertainty
amantadine
liquid chromatography-tandem mass spectrometry
