山药粉中甲萘威残留分析基体标准物质研制

目的：加强农产品流通监管，开发食品检测方法。方法：通过模拟种植方式获得含甲萘威的山药阳性样本，经过均质、冷冻干燥、粉碎、过筛、混匀、包装制备山药粉。采用液相色谱—串联质谱仪检测，同位素内标—标准曲线法定量。通过对均匀性、稳定性、协同定值、不确定度的评定，得到满足预期含量水平的山药粉中甲萘威基体标准物质。结果：该方法所制备的基体标准样的特性值为（1.04±0.10） mg/kg（k=2）。结论：采用冷冻干燥法制备的山药粉中甲萘威基体标准物质符合国家计量技术规范中均匀性、稳定性要求，可用于食品实验室方法验证、质量控制等活动。

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

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.