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食品与发酵工业  2021, Vol. 47 Issue (6): 247-252    DOI: 10.13995/j.cnki.11-1802/ts.025263
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
电感耦合等离子体质谱测定白酒中铅及其不确定度评定
韩梦莎, 田佳鑫, 杜英伟, 吴建霞, 林琳, 王莉*
(贵州茅台酒股份有限公司 质量部,贵州 仁怀,564501)
Evaluation of uncertainty in determination of lead in Baijiu by inductively coupled plasma mass spectrometry
HAN Mengsha, TIAN Jiaxin, DU Yingwei, WU Jianxia, LIN Lin, WANG Li*
(Quality Department, Kweichow Moutai Co., Ltd., Renhuai 564501, China)
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摘要 为保证实验室电感耦合等离子体质谱(inductively coupled plasma mass spectrometry, ICP-MS)法测定白酒中铅含量方法的有效性,建立不确定度的数学模型,分析测定流程,确定不确定度来源,计算各分量并合成,评定该过程中的不确定度,旨在更加合理、科学地表示检测结果。结果显示,ICP-MS测定白酒中铅的含量为14.949 μg/kg,不确定度表示为X =(14.949±0.28) μg/kg,包含因子k =2。标准曲线拟合、标准溶液配制和测量重复性对结果不确定度的贡献度分别为51.84%、24.97%和21.44%,该方法的不确定度主要来源于标准曲线拟合。
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韩梦莎
田佳鑫
杜英伟
吴建霞
林琳
王莉
关键词:  不确定度    白酒  电感耦合等离子体质谱法  标准曲线拟合    
Abstract: To ensure the validity of the measurement results of inductively coupled plasma mass spectrometry (ICP-MS) method for the determination of lead content in Baijiu, a mathematical model of uncertainty was established, the measurement processes were analyzed to determine the sources of uncertainty. Then, each component of uncertainty was calculated and synthesized to evaluate the uncertainty of the whole processes. Results showed that the content of lead (Pb) in Baijiu was 14.949 μg/kg, evaluated as X =(14.949±0.28) μg/kg,k=2. The contribution of standard curve fitting, standard solution preparation and measurement repeatability to the uncertainty of the results were 51.84%, 24.97% and 21.44%, respectively. The fitting degree of the standard curve was the main source of uncertainty.
Key words:  uncertainty    lead    Baijiu    ICP-MS    standard curve fitting
收稿日期:  2020-08-04      修回日期:  2020-09-25           出版日期:  2021-03-25      发布日期:  2021-04-15      期的出版日期:  2021-03-25
作者简介:  硕士,助理工程师(王莉研究员为通讯作者,E-mail:eileenjn@126.com)
引用本文:    
韩梦莎,田佳鑫,杜英伟,等. 电感耦合等离子体质谱测定白酒中铅及其不确定度评定[J]. 食品与发酵工业, 2021, 47(6): 247-252.
HAN Mengsha,TIAN Jiaxin,DU Yingwei,et al. Evaluation of uncertainty in determination of lead in Baijiu by inductively coupled plasma mass spectrometry[J]. Food and Fermentation Industries, 2021, 47(6): 247-252.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025263  或          http://sf1970.cnif.cn/CN/Y2021/V47/I6/247
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