高效液相色谱-串联质谱法测定红酒中安赛蜜含量的不确定度评定

Uncertainty evaluation for the determination of acesulfame in red wine by high performance liquid chromatography-tandem mass spectrometry

中文关键词:  红酒  安赛蜜  不确定度  高效液相色谱-串联质谱法

英文关键词:red wine  acesulfame  uncertainty  high performance liquid chromatography-tandem mass spectrometry

中文摘要:

      目的 评定高效液相色谱-串联质谱法测定红酒中安赛蜜含量的不确定度评定。方法 根据SN/T 3538-2013《出口食品中六种合成甜味剂的检测方法 液相色谱-质谱/质谱法》, 建立数学模型, 并对测量结果的各不确定度来源进行分析和评定, 从而得出合成不确定度和扩展不确定度。结果 当红酒中安赛蜜的含量为0.968 mg/kg时, 其扩展不确定度为0.0616 mg/kg (P=95%, k=2)。结论 影响检测结果的不确定度主要来源于样品回收率、重复性测定及标准工作溶液的配制。

英文摘要:

      Objective To evaluate the uncertainty of the determination of acesulfame in red wine by high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS). Methods The evaluation model was established according to SN/T 3538-2013 Determination of six kinds of artificial sweeteners in foodstuffs for export-LC-MS/MS method. The main sources of uncertainty resulted from the determination process were discussed and calculated to get the composite uncertainty and extended uncertainty. Results When the acesulfame content was 0.968 mg/kg in red wine, its extended relative uncertainty was 0.0616 mg/kg (P=95%, k=2). Conclusion The uncertainties of the experiments are mainly derived from the recovery rate, repeatability tests and preparation of standard solutions.