Preparation of matrix reference material for carbaryl residues in Chinese yam flour

Authors

HUO Siyu, Chinese Academy of Inspection and Quarantine, Beijing 100176, China;CAIQ 〔Beijing〕 Science and Technology Co., Ltd., Beijing 100176, China
GEN Xuhao, Chinese Academy of Inspection and Quarantine, Beijing 100176, China;CAIQ 〔Beijing〕 Science and Technology Co., Ltd., Beijing 100176, China
YU Libo, Chinese Academy of Inspection and Quarantine, Beijing 100176, China;CAIQ 〔Beijing〕 Testing and Certification Co., Ltd., Beijing 100176, China
CHEN Dongdong, Chinese Academy of Inspection and Quarantine, Beijing 100176, China
PENG Tao, Chinese Academy of Inspection and Quarantine, Beijing 100176, ChinaFollow

Corresponding Author(s)

彭涛（1976—），男，中国检验检疫科学研究院研究员，博士。E-mail:caiq_pengtao@126.com

Abstract

Objective: This study aimed to establish a method for the Preparation of matrix reference material for carbaryl residues in Chinese yam flour. Methods: Yam powder containing menafyl was prepared by homogenized, freeze-dried, ground, sifted, mixed and packaged. A liquid chromatography-series mass spectrometer was used for detection, and the isotope internal standard curve method was used for quantification. Through the process of equalization stability evaluation, cooperative setting and uncertainty evaluation, the matrix reference material of the expected yam powder was obtained. Results: The property value and expanded uncertainty of carbaryl was (1.04±0.10) mg/kg (k=2). Conclusion: It could be used for food laboratory method verification, quality control and other activities.

Publication Date

12-26-2023

First Page

49

Last Page

55

DOI

10.13652/j.spjx.1003.5788.2023.80148

Recommended Citation

Siyu, HUO; Xuhao, GEN; Libo, YU; Dongdong, CHEN; and Tao, PENG (2023) "Preparation of matrix reference material for carbaryl residues in Chinese yam flour," Food and Machinery: Vol. 39: Iss. 10, Article 7.
DOI: 10.13652/j.spjx.1003.5788.2023.80148
Available at: https://www.ifoodmm.cn/journal/vol39/iss10/7

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