魏金萍,谢正敏,安明哲,张 倩,黄 箭,叶华夏
(五粮液股份公司技术研究中心,四川宜宾 644007)
摘要:参考国家标准GB 5009.268-2016《食品安全国家标准 食品中多元素的测定》,采用水浴的预处理方法,电感耦合等离子体质谱法(ICP-MS)对白酒中锶进行测定。依照JJF 1059.1-2012《测量不确定度评定与表示》的分析方法,建立数学模型,对其不确定度分量进行分析计算。检测结果显示该白酒样品中锶含量为0.017 1 mg/L;其扩展不定度为0.000 96 mg/L(k=2)。
关键词:不确定度;白酒;锶;电感耦合等离子体质谱法
中图分类号:TS207.3 文献标识码:A 文章编号:1674-506X(2021)02-0156-0005
Evaluation of the Uncertainty in the Determination of Strontium in Baijiu by Inductively Coupled Plasma Mass Spectrometry
WEI Jin-ping, XIE Zheng-min, AN Ming-zhe, ZHANG Qian, HUANG Jian, YE Hua-xia
(Technical Research Center of Wuliangye Co., Ltd., Yibin Sichuan 644007, China)
Abstract:Based on the national standard GB 5009.268-2016 《National Food Safety Standard Determination of Multiple Elements in food》, Baijiu was pretreated by water bath and strontium in Baijiu was determined by inductively coupled plasma mass spectrometry (ICP- MS). According to JJF 1059.1- 2012 《Evaluation and Expression of Uncertainty in Measurement》, a mathematical model was established to analyze and calculate the uncertainty components. The result showed that the content of strontium in Baijiu was 0.017 1 mg/L, and the expanded uncertainty was 0.000 96 mg/L (k=2).
Keywords:uncertainty; Baijiu; strontium; inductively coupled plasma mass spectrometry
doi:10.3969/j.issn.1674-506X.2021.02-025
收稿日期:2020-10-22
作者简介:魏金萍(1983-)女,硕士,工程师。研究方向:白酒理化分析研究。
引用格式:魏金萍,谢正敏,安明哲,等.ICP-MS法测定白酒中锶的不确定度评定[J].食品与发酵科技,2021,57(2):156-160.