果汁中柠檬黄能力验证的不确定度评定

职业与健康 ›› 2025, Vol. 41 ›› Issue (8): 1035-1040.

果汁中柠檬黄能力验证的不确定度评定

马晓年¹, 杨城², 陈泽麒³, 陈俊秀¹, 农蕊瑜¹, 李彦生⁴

1.昆明市疾病预防控制中心理化科,云南昆明 650228;
2.昆明医科大学公共卫生学院,云南昆明 650500;
3.昆明医科大学第一附属医院影像科,云南昆明 650000;
4.云南省疾病预防控制中心卫生检验中心,云南昆明 650022

收稿日期:2024-05-11 修回日期:2024-07-26 出版日期:2025-04-15 发布日期:2025-12-18
通信作者: 李彦生,副主任技师,E-mail：301247578@qq.com
作者简介:马晓年,女,副主任技师,主要从事食品安全检测工作。
基金资助:
昆明市卫生科技人才培养项目[2021-sw（省）-29]

Evaluation of uncertainty for validation of tartrazine capacity in fruit juice

MA Xiaonian¹, YANG Cheng², CHEN Zeqi³, CHEN Junxiu¹, NONG Ruiyu¹, LI Yansheng⁴

1. Physical and Chemical Laboratory,Kunming Center for Disease Control and Prevention,Kunming,Yunnan 650228,China;
2. School of Public Health,Kunming Medical University,Kunming,Yunnan 650500,China;
3. Department of Imaging,The First Affiliated Hospital of Kunming Medical University,Kunming,Yunnan 650000,China;
4. Health Inspection Center,Yunnan Center for Disease Control and Prevention,Kunming,Yunnan 650022,China

Received:2024-05-11 Revised:2024-07-26 Online:2025-04-15 Published:2025-12-18
Contact: LI Yansheng,Deputy chief technician,E-mail：301247578@qq.com

摘要/Abstract

摘要： 目的利用高效液相色谱法对能力验证中质控样和盲样的柠檬黄测量结果进行不确定度评定,确定不确定度的主要影响因素,为提高检测结果的可靠性和准确性提供参考依据。方法参考GB 5009.35—2016《食品安全国家标准食品中合成着色剂的测定》 ,优化前处理方法,样品过固相萃取小柱,定容后过滤膜上机测定。根据JJF 1059.1—2012《测量不确定度评定与表示》对果汁中柠檬黄含量测定的不确定度来源进行分析,包括仪器设备、标准物质、样品前处理引入的不确定度。通过建立数学模型,并对不确定度分量进行计算,给出合成标准不确定度和扩展不确定度。结果质控样测定结果在指定值允许误差范围内。按95%置信区间,样品G和样品E中柠檬黄含量的扩展不确定度分别为5.31和3.88 μg/kg,k=2。结论检测果汁中柠檬黄的含量测定结果的不确定度来源主要有标准溶液配制过程及液相色谱仪的重复性测定,可使用PWAX SPE小柱进行样品前处理,且定期进行期间核查和仪器维护,以降低其不确定度水平。

关键词: 柠檬黄, 高效液相色谱, 能力验证, 不确定度, 果汁

Abstract: Objective To evaluate the uncertainty of tartrazine measurement results of quality control samples and blind samples in capability verification using high performance liquid chromatography,identify the main influencing factors of uncertainty,and provide reference for improving the reliability and accuracy of detection results. Methods Referring to GB 5009.35-2016 "National Food Safety Standard-Determination of Synthetic Colorants in Food",the pre-treatment method was optimized,enrichment and purification by solid-phase extraction column（SPE）,the sample was determined by constant volume and filter. According to JJF 1059.1-2012 "Evaluation and Expression of Measurement Uncertainty",the sources of uncertainty of the determination of tartrazine content in fruit juice were analyzed,including instrument,standard substances and sample pretreatment. By establishing a mathematical model and calculating the uncertainty components,the synthetic standard uncertainty and extended uncertainty were given. Results The determination of quality control samples was within the allowable error range of the specified value. According to the confidence interval of 95%,the extended uncertainties for the measured of tartrazine content in samples G and E were 5.31 and 3.88 μg/kg（k=2）. Conclusion The sources of uncertainty in the determination of tartrazine content in fruit juice mainly come from the preparation process of standard solutions and the repeatability of liquid chromatography. PWAX SPE columns can be used for sample pr-treatment,and regular periodic checks and instrument maintenance can be carried out to reduce the level of uncertainty.

Key words: Tartrazine, High performance liquid chromatography, Capability validation, Uncertainty, Fruit juice

中图分类号:

R115

马晓年, 杨城, 陈泽麒, 陈俊秀, 农蕊瑜, 李彦生. 果汁中柠檬黄能力验证的不确定度评定. [J]职业与健康, 2025, 41(8): 1035-1040.

MA Xiaonian, YANG Cheng, CHEN Zeqi, CHEN Junxiu, NONG Ruiyu, LI Yansheng. Evaluation of uncertainty for validation of tartrazine capacity in fruit juice. [J]OCCUPATION AND HEALTH, 2025, 41(8): 1035-1040.

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