摘要
目的:对鸡肉中金刚烷胺的残留量进行不确定度评定。方法:按照GB 31660.5—2019测定鸡肉中金刚烷胺残留量,建立测量不确定度模型,分析影响测定结果的各个分量,最后计算得到合成不确定度。结果:鸡肉中金刚烷胺残留量测定结果为(41.01±4.56)μg·kg^(-1)(k=2)。结论:标准曲线配置和标准曲线拟合是测量不确定度的两大主要来源,因此在实验操作过程当中需特别关注,提高实验结果的准确度。
Purpose:To evaluate the uncertainty of amantadine residues in chicken meat.Method:Determine the amantadine residue in chicken meat according to GB 31660.5—2019,establish a measurement uncertainty model,analyze each component that affects the measurement result,and finally calculate the synthetic uncertainty.Results:The result of determination of amantadine residues in chicken was(41.01±4.56)μg·kg^(-1)(k=2).Conclusion:The standard curve configuration and standard curve fitting are the two main sources of measurement uncertainty.Therefore,special attention should be paid to the experimental operation process to improve the accuracy of the experimental results.
作者
朱飞如
冯俊富
余开科
麦运佳
李峰
ZHU Feiru;FENG Junfu;YU Kaike;MAI Yunjia;LI Feng(Beihai Testing Institute for Food and Drug Control,Beihai 536000,China)
出处
《现代食品》
2022年第2期213-218,共6页
Modern Food
关键词
超高效液相色谱-串联质谱
鸡肉
金刚烷胺
不确定度评定
ultra high performance liquid chromatography-tandem mass spectrometry
chicken
amantadine
uncertainty evaluation
