| GC-MS法测定发酵食品中氨基甲酸乙酯含量的测量不确定度评定 |
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| 引用本文： | 谭波涛,郝媛媛.GC-MS法测定发酵食品中氨基甲酸乙酯含量的测量不确定度评定[J].化学分析计量,2011,20(5):7-10. |
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| 作者姓名： | 谭波涛 郝媛媛 |
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| 作者单位： | 安徽省阜阳市产品质量监督检验所,阜阳,236000 |
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| 基金项目： | 安徽省食品质量安全地方标准2010年制定项目，安徽质量技术监督局2011年科技计划项目 |
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| 摘 要： | 采用气相色谱-质谱(GC-MS)法测定了发酵食品中氨基甲酸乙酯含量,找出了影响测量结果不确定度的主要因素,并用计量学方法对测量不确定度进行了评定.当发酵食品样品中氨基甲酸乙酯的测定结果为21.51ng/mL时,其相对扩展不确定度为8.7%(k=2).该方法可以用于发酵食品中氨基甲酸乙酯含量的质量控制.
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| 关 键 词： | 气相色谱-质谱联用法 氨基甲酸乙酯 发酵食品 不确定度项目 安徽省质量 |
UNCERTAINTY EVALUATION OF DETERMINATION OF ETHYL-CARBAMATE IN FERMENTED FOOD BY GC-MS |
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| Tan Botao,Hao Yuanyuan.UNCERTAINTY EVALUATION OF DETERMINATION OF ETHYL-CARBAMATE IN FERMENTED FOOD BY GC-MS[J].Chemical Analysis And Meterage,2011,20(5):7-10. |
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| Authors: | Tan Botao Hao Yuanyuan |
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| Institution: | (Fuyang Product Quality Supervision and Inspection Institute, Fuyang 236112, China) |
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| Abstract: | The ethyl - carbamate in termentatlon loods was determined by gas chromatography - mass spectrometry （ bG - MS）. The sources of the uncertainty were analyzed for whole measurement procedure, and the determination uncertainty was evaluated by metrological method. As the content of ethyl - carbamate in fermentation foods was 21.51 ng/mL, the relative expanded uncertainty was 8.7% （k =2）. This method can be used to control the quality of the ethyl- carbamatecontent in fermented ibod. |
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| Keywords: | gas chromatography - mass spectrometry ethyl carbamate termented ibod uncertainty |
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