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目的采用高压消解法对GB/T 5009.182—2003《面制食品中铝的测定》中的方法进行优化。方法参考GB/T 5750.6—2006《生活饮用水标准检验方法》铬天青S分光光度法,采用高压消解法消化处理样品后,在p H 6.7~7.0乙二胺—盐酸缓冲溶液中,样品中的铝在聚乙二醇辛基苯醚(OP)和溴代十六烷基吡啶(CPB)的存在下与铬天青S反应,生成蓝绿色的四元胶束,于620 nm波长处比色定量。结果该方法的回归方程为Y=0.169 1X-0.014 59,r=0.999 6,相对标准偏差<10%,加标回收率为96.7%~98.0%。称取1.0 g样品定容至25 m L时,检出限达2 mg/kg。结论该方法测定面制品中铝的结果准确可靠,便于操作,适用于面制食品中铝含量的测定。
Objective To optimize the method of GB / T 5009.182-2003 “Determination of aluminum in noodle food” by high pressure digestion. Methods Reference GB / T 5750.6-2006 “drinking water standard test method” chromazurol S spectrophotometry, high pressure digestion digestion treatment samples, p H 6.7 ~ 7.0 ethylenediamine - hydrochloric acid buffer solution in the sample Of aluminum reacts with chrome azure S in the presence of polyethylene glycol octylphenyl ether (OP) and cetyl pyridinium bromide (CPB) to form a blue-green quaternary micelle at a wavelength of 620 nm Color quantitative. Results The regression equation of this method was Y = 0.169 1X-0.014 59, r = 0.999 6, relative standard deviation <10%, and the recoveries were 96.7% -98.0%. Weigh 1.0 g sample volume to 25 m L, the detection limit of 2 mg / kg. Conclusion The method for the determination of aluminum in flour products is accurate and reliable, easy to operate and suitable for the determination of aluminum content in flour products.