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目的采用微波消解-电感耦合等离子体质谱法(ICP-MS)快速鉴别巧克力中的可可脂来源。方法分别准确称取巧克力和代可可脂巧克力及可可原材料0.5000 g,加入5 m L浓硝酸经微波消解后定容至50 m L,上机检测铜离子含量。结果铜元素在添加水平为0.10、0.15 mg/kg的回收率为90.52%~100.83%,方法精密度1.4%,方法检出限为0.5 mg/kg。巧克力中铜元素含量大小关系:可可固形物50%以上>可可固形物50%以下>代可可脂巧克力。巧克力中可可固形物含量在85%以上铜元素含量和可可固形物和可可粉中的铜元素含量相当。结论通过ICP-MS法快速检测巧克力中的铜元素可以简单便捷地鉴别巧克力中可可脂来源属性。
Objective To quickly identify the sources of cocoa butter in chocolate using microwave digestion - inductively coupled plasma mass spectrometry (ICP-MS). Methods Accurately weighed chocolate and cocoa butter chocolate and cocoa raw material 0.5000 g respectively. After adding 5 m L of concentrated nitric acid to 50 mL by microwave digestion, the content of copper ions was detected on the machine. Results The recoveries of copper at the levels of 0.10 and 0.15 mg / kg were 90.52% ~ 100.83%. The method precision was 1.4% and the detection limit was 0.5 mg / kg. The relationship between the content of copper in chocolate is: 50% of cocoa solids> 50% of cocoa solids> on behalf of cocoa butter chocolate. Copper content of more than 85% of cocoa solids in chocolate is comparable to that of copper in cocoa solids and cocoa powder. Conclusion The quick detection of copper in chocolate by ICP-MS can be used to identify the source of cocoa butter in chocolate easily and conveniently.