Evaluation of uncertainty for the determination of thiocyanate in cheese by inhibited conductivity Ion Chromatography

Authors

PAN Can-sheng, Guangdong Academy of Sciences 〔China National Analytical Center, Guangzhou〕, Guangzhou, Guangdong 510070, China; Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangzhou, Guangdong 510070, China; Guangdong Provincial Engineering Research Center for Efficacy Component Testing and Risk Substance Rapid Screening of Health Food, Guangzhou, Guangdong 510070, China
ZHANG Zhi-zhou, Guangdong Academy of Sciences 〔China National Analytical Center, Guangzhou〕, Guangzhou, Guangdong 510070, China; Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangzhou, Guangdong 510070, China; Guangdong Provincial Engineering Research Center for Efficacy Component Testing and Risk Substance Rapid Screening of Health Food, Guangzhou, Guangdong 510070, China
XIA Bing, Guangdong Academy of Sciences 〔China National Analytical Center, Guangzhou〕, Guangzhou, Guangdong 510070, China; Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangzhou, Guangdong 510070, China; Guangdong Provincial Engineering Research Center for Efficacy Component Testing and Risk Substance Rapid Screening of Health Food, Guangzhou, Guangdong 510070, ChinaFollow
ZHANG Fei, Guangdong Academy of Sciences 〔China National Analytical Center, Guangzhou〕, Guangzhou, Guangdong 510070, China; Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangzhou, Guangdong 510070, China; Guangdong Provincial Engineering Research Center for Efficacy Component Testing and Risk Substance Rapid Screening of Health Food, Guangzhou, Guangdong 510070, China
WU Ping, Guangdong Academy of Sciences 〔China National Analytical Center, Guangzhou〕, Guangzhou, Guangdong 510070, China; Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangzhou, Guangdong 510070, China; Guangdong Provincial Engineering Research Center for Efficacy Component Testing and Risk Substance Rapid Screening of Health Food, Guangzhou, Guangdong 510070, China
WU Ling-tao, Guangdong Academy of Sciences 〔China National Analytical Center, Guangzhou〕, Guangzhou, Guangdong 510070, China; Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangzhou, Guangdong 510070, China; Guangdong Provincial Engineering Research Center for Efficacy Component Testing and Risk Substance Rapid Screening of Health Food, Guangzhou, Guangdong 510070, China

Corresponding Author(s)

夏冰（1985—），女，广东省科学院测试分析研究所助理研究员，学士。E-mail：13760877674@163.com

Abstract

Objective: To evaluate the uncertainty of the determination of thiocyanate in cheese by inhibition conductance ion chromatography. Methods: The content of thiocyanate in cheese was determined by inhibition conductance ion chromatography and a mathematical model was established. The source of uncertainty introduced in the process of the experiment was described, and the synthetic uncertainty was calculated for each uncertainty component. Results: The determination of thiocyanate was （10.2±0.56） mg/kg, k=2, p=95%. Conclusion: The uncertainty in the measurement process mainly comes from the concentration of thiocyanate in the test solution, followed by sample recovery and repeatability experiments.

Publication Date

4-25-2023

First Page

49

Last Page

54,121

DOI

10.13652/j.spjx.1003.5788.2022.80663

Recommended Citation

Can-sheng, PAN; Zhi-zhou, ZHANG; Bing, XIA; Fei, ZHANG; Ping, WU; and Ling-tao, WU (2023) "Evaluation of uncertainty for the determination of thiocyanate in cheese by inhibited conductivity Ion Chromatography," Food and Machinery: Vol. 39: Iss. 3, Article 9.
DOI: 10.13652/j.spjx.1003.5788.2022.80663
Available at: https://www.ifoodmm.cn/journal/vol39/iss3/9

References

[1] 顾欣, 黄士新, 李丹妮, 等. 乳中硫氰酸盐对人类健康的风险评估[J]. 中国兽药杂志, 2010, 44（9）: 45-49.
[2] LAURBERG P, ANDERSEN S, KNUDSEN N, et al. Thiocyanate in food and iodine in milk: From domestic animal feeding to improved understanding of cretinism[J]. Thyroid, 2002, 12（10）: 897-902.
[3] 中国政府网. 卫生部发布食品中可能违法添加的食品添加剂名单. （2008-12-15） [2022-10-26]. http://www.gov.cn/gzdt/2008-12/15/content_1178408.htm.
[4] 生庆海, 田婷婷, 徐丽. 河北省21个养牛小区生乳中硫氰酸盐含量及来源分析[J]. 食品与机械, 2018, 34（12）: 57-59.
[5] 宋洁, 傅英文, 杜利君, 等. 顶空进样—气相色谱法检测乳制品中硫氰酸盐的含量[J]. 色谱, 2012, 30（7）: 743-746.
[6] 董云香. 牛奶中硫氰酸钠的检测方法研究[J]. 轻工科技, 2012, 28（3）: 9-21.
[7] 周正香. 气相色谱—质谱法测定乳制品中的硫氰酸根[J]. 食品科学, 2012, 33（4）: 153-156.
[8] 张水锋, 林珍珍, 陈小珍, 等. 基于离子色谱/电导检测的全脂奶粉中硫氰酸盐污染物的测定及前处理方法研究[J]. 分析测试学报, 2012, 31（1）: 85-89.
[9] 刘园, 邹洁. 乳品中硫氰酸盐的来源及其风险分析[J]. 乳业科学与技术, 2013, 36（4）: 36-38.
[10] 王新. 测量不确定度现行定义诠释[J]. 中国计量, 2014（12）: 67-69.
[11] 范华. 测量不确定度概念的理解[J]. 现代测量与实验室管理, 2014, 22（6）: 30-32.
[12] 闫顺华, 王亚丽, 夏依拉·艾尼. 液相色谱—质谱/质谱法测定猪肉中4种磺胺类药物残留量的不确定度评定[J]. 食品与机械, 2021, 37（7）: 69-86.
[13] 李锦, 刘玉欣, 付志斌, 等. 离子色谱法测定牛乳中硫氰酸盐含量的不确定度评估[J]. 食品安全质量检测学报, 2015, 6（10）: 3 810-3 816.
[14] 刘芳, 张亦红, 周焕英, 等. 离子色谱法测定鲜牛奶中硫氰酸根的不确定度评估[J]. 解放军预防医学杂志, 2013, 31（6）: 511-513.
[15] 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.