摘要
为增强对食品中非法添加非食用色素的检测能力,对高效液相色谱-串联质谱法测定腐竹中碱性嫩黄的不确定度进行评定。使用高效液相色谱-串联质谱法对腐竹中碱性嫩黄进行测定并建立不确定度数学分析模型。分析试验过程中引入的不确定度来源,对各个不确定度分量进行计算,并计算出合成不确定度。结果显示:分析不确定度各分量,其不确定度主要来源为:曲线拟合和配制标准溶液等。碱性嫩黄的测定结果为(1.79±0.15)μg/kg,扩展因子k=2,置信度p=95%。因此,采用高效液相色谱-串联质谱法测定腐竹中碱性嫩黄,可通过使用高精度玻璃量具、增加标液浓度点、增加对同一浓度点的测量次数和对仪器进行定期校准等方法减小测量过程的不确定度,增加测定结果的准确性和重现性。
In order to enhance the detection capability of illegal non-edible dyes in food,the uncertainty evaluate was conducted for the determination of auramine O in dried bean curd sticks using high-performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS),thereby enhancing the detection of illegal additives and inedible pigments in food.Auramine O in dried bean curd sticks was quantified by HPLC-MS/MS.A mathematical model was developed to analyze the uncertainty contributions.The sources of uncertainty during the analytical process were identified,and individual and combined uncertainties were calculated.The results demonstrated that the primary sources of uncertainty were identified as curve fitting and standard solution preparation.The determined concentration of auramine O was(1.79±0.15)μg/kg,with an expanded uncertainty(k=2)corresponding to a 95%confidence level.It was concluded that the uncertainty of auramine O determination in dried bean curd sticks by HPLC-MS/MS could be minimized by employing high-precision glassware,increasing the number of standard solution concentration points and performing repeated measurements,and ensuring regular instrument calibration.These measures improved the accuracy and reproducibility of the analysis.
作者
张嘉俊
陈远鸿
陈秀明
梁浩新
陈少敏
黄伟强
曾广丰
ZHANG Jiajun;CHEN Yuanhong;CHEN Xiuming;LIANG Haoxin;CHEN Shaomin;HUANG Weiqiang;ZENG Guangfeng(Guangzhou Customs Technology Center,Guangzhou 510623)
出处
《中国食品添加剂》
2025年第7期186-194,共9页
China Food Additives
基金
广州海关科技计划项目(2020GZCK024)。
