摘要
本文按照《食品安全国家标准食品中苯并[a]芘的测定》(GB 5009.27—2016)检测熏、烤水产品中苯并[a]芘的含量,并建立不确定度来源分析数学模型,对检验结果的不确定度来源进行分析和评定。结果显示,熏、烤水产品中苯并[a]芘含量为21.3μg·kg^(-1)时,其扩展不确定度为1.6μg·kg^(-1)(k=2)。经过比较分析,配制苯并[a]芘标准溶液的过程引入的不确定度最大。
In this paper, the content of benzo(a)pyrene in smoked barbecue aquatic products is tested in accordance with the GB 5009.27—2016, and establish a measurement model to analyze and evaluate the sources of uncertainty of experimental results. The results show that when the content of benzo(a)pyrene in the smoked barbecued aquatic product is 21.3 μg·kg^(-1), the expanded uncertainty is 1.6 μg·kg^(-1)(k=2). After comparative analysis, the process of preparing the standard solution of benzo(a)pyrene is the largest.
作者
石剑夫
焦文佳
陈茹
SHI Jianfu;JIAO Wenjia;CHEN Ru(Guangdong Provincial Public Laboratory of Food Industry,Guangzhou 511442,China;Guangdong Food Industry Institute Co.,Ltd.,Guangzhou 511442,China;Guangdong Food Quality Supervision and Inspection Station,Guangzhou 511442,China)
出处
《现代食品》
2022年第23期142-147,共6页
Modern Food
关键词
苯并[A]芘
不确定度
熏、烤水产品
高效液相色谱法
benzo(a)pyrene
uncertainty
smoked barbecue aquatic product
high performance liquid chromatography
