摘要
应用毛细管区带电泳法测定了强化铁酱油中NaFeEDTA的含量。选择的分离和测定条件为:采用pH=9.020mmol/L硼酸盐缓冲体系,加入聚乙二醇2.0mmol/L,检测波长254nm,分离电压20kV,分离温度25℃,压力进样时间5s。该法线性范围为0.02～1.4mg/ml,回收率95.6%～104.8%。无需对样品进行预处理,简便、快速、准确。测定了市售加铁酱油中NaFeEDTA的含量,结果令人满意。
The content of NaFeEDTA in soy was determined by using capillary zone electrophoresis. The buffer solution used in the method was 20mmol/L sodium borate solution at pH9.0, including 2.0mol/L polyethylene glycol. The detection wavelength was 254 nm. The separating voltage was 20kV, and temperature was 25℃. The sample injection lasted 5s. The calibration curve showed good linearity over the range of 0.02-1.4mg/ml. The recovery was 95.60%- 104.8 %. It was a simple, quick and accurate method without any pretreatment for the sample. Satisfactory results were got in the determination of NaFeEDTA in the marketing soy sauce.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第11期194-196,共3页
Food Science
