摘要
应用分光光度法测定了铁强化酱油中NaFeEDTA的含量。针对实验条件采用正交实验设计方法,对影响实验测定的因素进行了优化设计和实验,用正交表L16(45)来安排实验,对实验中的5个因素各作了4个水平的考察,找到了一个该条件下的最优方案。该方法的线性范围为0.2～2.0μg/mL(以Fe3+计),回收率为95.0%～110.0%。
The content of NaFeEDTA in soy sauce is determined by using spectrophotometry. L16（4^5） orthogonal design is used to optimize the experimental parameters, the five factors with four levels are chosen. The optimized conditions confirms that orthogonal design is really a perfect one. The results showed that method has a linear range from 0.2 to 2.0 μg/mL base on Fe^3＋ content and recovery of NaFeEDTA in soy sauce samples is between 95.0%-110.0%.
出处
《食品科技》
CAS
北大核心
2008年第1期220-222,共3页
Food Science and Technology
