Uncertainty evaluation in determination of chlorate and perchlorate in soy sauce by ultra-high performance liquid chromatography-tandem mass spectrometry
Referring to GB 5009.291—2023 "National Food Safety Standard for the Determination of Chlorate and Perchlorate in Foods" and BJS 201706 "Determination of Chlorate and Perchlorate in Foods", the chlorate and perchlorate in soy sauce were determined by ultra-high pe...
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Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-287.pdf |
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| author | LI Lu, GAO Xuhui, LI Siyu, HAO Guo |
| author_facet | LI Lu, GAO Xuhui, LI Siyu, HAO Guo |
| author_sort | LI Lu, GAO Xuhui, LI Siyu, HAO Guo |
| collection | DOAJ |
| description | Referring to GB 5009.291—2023 "National Food Safety Standard for the Determination of Chlorate and Perchlorate in Foods" and BJS 201706 "Determination of Chlorate and Perchlorate in Foods", the chlorate and perchlorate in soy sauce were determined by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the uncertainty introduced by various factors during the measurement process, including sample measurement repeatability, instrument analysis, sample solution preparation, series standard solutions preparation, and standard recovery rate, were analyzed. The results showed that when the mass fractions of chlorate and perchlorate in soy sauce were 75.6 μg/kg and 10.1 μg/kg, respectively, the expanded uncertainties were 11 μg/kg (k=2) and 1.7 μg/kg (k=2), respectively. The main sources of uncertainty were the repeatability of the series standard working solutions measurement, preparation of the series standard working solutions, standard substances, and instrument analysis, and the preparation of the series standard working solutions had the greatest impact. The introduced uncertainty could be reduced by improving operator skills, standardizing the preparation of series standard solutions, using certified volumetric flasks, regularly maintaining and calibrating pipettes and instruments, or choosing standard substances with higher accuracy, to improve the accuracy and credibility of the measurement results, which could effectively control the quality of the testing. |
| format | Article |
| id | doaj-art-f2a270d78ae448fb80218feebd5cd115 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-f2a270d78ae448fb80218feebd5cd1152025-08-20T03:23:07ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-06-0144628729210.11882/j.issn.0254-5071.2025.06.041Uncertainty evaluation in determination of chlorate and perchlorate in soy sauce by ultra-high performance liquid chromatography-tandem mass spectrometryLI Lu, GAO Xuhui, LI Siyu, HAO Guo01. Fuping County Inspection and Testing Center, Weinan 711799, China; ;2. Shaanxi Institute of Metrology Science, Xi'an 710100, ChinaReferring to GB 5009.291—2023 "National Food Safety Standard for the Determination of Chlorate and Perchlorate in Foods" and BJS 201706 "Determination of Chlorate and Perchlorate in Foods", the chlorate and perchlorate in soy sauce were determined by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the uncertainty introduced by various factors during the measurement process, including sample measurement repeatability, instrument analysis, sample solution preparation, series standard solutions preparation, and standard recovery rate, were analyzed. The results showed that when the mass fractions of chlorate and perchlorate in soy sauce were 75.6 μg/kg and 10.1 μg/kg, respectively, the expanded uncertainties were 11 μg/kg (k=2) and 1.7 μg/kg (k=2), respectively. The main sources of uncertainty were the repeatability of the series standard working solutions measurement, preparation of the series standard working solutions, standard substances, and instrument analysis, and the preparation of the series standard working solutions had the greatest impact. The introduced uncertainty could be reduced by improving operator skills, standardizing the preparation of series standard solutions, using certified volumetric flasks, regularly maintaining and calibrating pipettes and instruments, or choosing standard substances with higher accuracy, to improve the accuracy and credibility of the measurement results, which could effectively control the quality of the testing.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-287.pdfsoy sauce|chlorate|perchlorate|uplc-ms/ms|uncertainty |
| spellingShingle | LI Lu, GAO Xuhui, LI Siyu, HAO Guo Uncertainty evaluation in determination of chlorate and perchlorate in soy sauce by ultra-high performance liquid chromatography-tandem mass spectrometry Zhongguo niangzao soy sauce|chlorate|perchlorate|uplc-ms/ms|uncertainty |
| title | Uncertainty evaluation in determination of chlorate and perchlorate in soy sauce by ultra-high performance liquid chromatography-tandem mass spectrometry |
| title_full | Uncertainty evaluation in determination of chlorate and perchlorate in soy sauce by ultra-high performance liquid chromatography-tandem mass spectrometry |
| title_fullStr | Uncertainty evaluation in determination of chlorate and perchlorate in soy sauce by ultra-high performance liquid chromatography-tandem mass spectrometry |
| title_full_unstemmed | Uncertainty evaluation in determination of chlorate and perchlorate in soy sauce by ultra-high performance liquid chromatography-tandem mass spectrometry |
| title_short | Uncertainty evaluation in determination of chlorate and perchlorate in soy sauce by ultra-high performance liquid chromatography-tandem mass spectrometry |
| title_sort | uncertainty evaluation in determination of chlorate and perchlorate in soy sauce by ultra high performance liquid chromatography tandem mass spectrometry |
| topic | soy sauce|chlorate|perchlorate|uplc-ms/ms|uncertainty |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-287.pdf |
| work_keys_str_mv | AT lilugaoxuhuilisiyuhaoguo uncertaintyevaluationindeterminationofchlorateandperchlorateinsoysaucebyultrahighperformanceliquidchromatographytandemmassspectrometry |