摘要
采用固相萃取-气相色谱-稳定性同位素稀释质谱法测定酱油中氯丙醇的含量,并对整个测试过程的不确定度来源进行系统分析。以3-氯1,2-丙二醇为分析对象,对测试过程中引入的不确定的各分量进行评定与合成。当3-氯1,2-丙二醇测定结果为0.336 mg/kg时,扩展不确定度为0.0598 mg/kg,k=2,p=95%。本文较为全面地评定了测量结果不确定度的影响因素,并提出质量控制改进方法。
A method for determination of chloropropanols in Soy Sauce by Gas Chromatography-Stable Isotope Dilu- tion Mass Spectrometry has been developed. Uncertainty source of this method has been analyzed systematiclly. By the standard material 1,3-dichloro-2-propanol （3-MCPD） analyzed, the uncertainty factors of testing process were evaluated and synthesized. When the result for the determination of 3-MCPD was 0.336 mg/kg, the expanded uncertainty was 0.0598 mg/kg, k=2, p=95%. This paper evaluated comprehensivly the predominant influences for the uncertainty, some methods used to improve the quality control were also discussed.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第11期132-138,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
山东省质量技术监督局项目(2009KY13)
