UPLC-MS法和GC法测定酱腌菜中甜蜜素含量 不确定度的比较

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Comparison of Uncertainties in the Determination of Sodium Cyclamate in Pickled Vegetables by UPLC-MS and GC

CHENJinyu，LIQin，PAin （Jinhu Comprehensive Inspectionand Test Center， Jinhu 21l6o0， China）

Abstract： This study based on National Food Safety Standard Determination of Cyclohexyl Aminosulfonate in Food （GB 5009.97—2023），analyzed and compared the sources of uncertainty components and the key factors that significantly affect the results during the determination processof the frst method Gas Chromatography（GS）， and the third method Ultra-High Performance Liquid Chromatography-Mass Spectrometry （UPLC-MS/MS）. The aim is to provide a reference basis forthe precise determination of saccharin content in pickled vegetables and the reasonable selection of detection methods.The results showed that the massfraction of saccharin in pickled vegetables determined by UPLC-MS/MS was （0.546±0.150）g⋅k g⋅kg-1 ， and the result determined by GC was （0.549±0.178）g⋅kg-1 （confidence probability p=95% ，inclusion factor k=2 ）. The research finds that the fitting of the standard working curve and standard solution preparation are the significant factor introducinguncertainty in both methods，and UPLC-MS/MS has higher sensitivity and the results are more reliable in the determination of low-concentration samples.

Keywords： Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry （UPLC-MS/MS）; Gas Chromatography （GS）; pickled vegetables; sodium cyclamate; uncertainty

甜蜜素是一种无营养性人工合成甜味剂。（剩余8479字）