摘要
依据GB 5009.97—2016标准,分别采用高效液相色谱法和液相色谱-质谱法对配制酒中甜蜜素进行测定,开展这两种方法测量过程中不确定度来源分析,建立不确定度评估数学模型,计算不确定度分量、相对合成不确定度和扩展不确定度,探讨影响测定结果不确定度的主要因素,以及两种检测方法的测量不确定度主要来源的差异,为选择配制酒中甜蜜素含量测定方法提供参考。分析结果表明,标准溶液的配制和标准曲线的线性拟合是影响不确定度的主要因素,HPLC-MS灵敏度高,适合低浓度样品的测定。
According to national standard GB 5009.97-2016,high performance liquid chromatography(HPLC)and high performance liquid chromatography-mass spectrometry(HPLC-MS)were used to determine the content of sodium cyclamate in liqueur.The sourc-es of uncertainty in the measurement process of the two methods were analyzed,the mathematical model for uncertainty evaluation was established,and the uncertainty components,relative combined uncertainty and expanded uncertainty were calculated.The main factors affecting the uncertainty of the determination results and the differences in the main sources of uncertainty between the two de-tection methods were explored,so as to provide reference for the selection of determination method for sodium cyclamate in liqueur.The results showed that the preparation of the standard solution and the linear fitting of the standard curve were the main factors af-fecting the uncertainty.The HPLC-MS method was more sensitive,suitable for the determination of low concentration samples.
作者
毛琼丽
李先芝
严玲
石豪
刘洋
胡杨
朱艳
杨峰
陈彦和
MAO Qiongli;LI Xianzhi;YAN Ling;SHI Hao;LIU Yang;HU Yang;ZHU Yan;YANG Feng;CHEN Yanhe(Jing Brand Co.Ltd.,Daye,Hubei 435112;Hubei Key Lab for Quality and Safety Control of Traditional Chinese Medicine and Healthcare Food,Daye,Hubei 435112,China)
出处
《酿酒科技》
2022年第2期111-116,120,共7页
Liquor-Making Science & Technology
作者简介
毛琼丽(1982-),女,本科。
