摘要
通过研究分子荧光法测定食品中硒含量的各种影响因素,建立了食品中微量硒的快速测定方法。结果表明采用分子荧光法测定食品中硒含量,适宜用混合酸冷消化后,在电热消化炉上150℃消化5h;生成荧光物质的条件为80℃水浴,pH值在1.5～2.0,反应时间10min。该方法灵敏度高且精确度好,其线性相关系数为r=0.9994,相对标准偏差为3.48%,回收率99.45%,检测下限为4.5ng/mL。
This paper studies various factors affecting the determination of selenium content in food by fluorometry and establishes the rapid means by which the trace element selenium in food is determined. It is shown from the experiment that the proposed method works well with the following conditions： the water bath temperature is 80℃, the pH value ranges from 1.5 to 2.0 and the reaction time is 10 minutes. Based on the experiment, the RSD is 3.48 %, the recovery ration of selenium is 99.45 % and the lower determination of selenium is 4.5 ng/mL.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期110-113,共4页
Food Research and Development
