年糕产品中吊白块残留的测定方法研究

Study on Determination Method of Sodium Bisulfoxylate Formaldehyde Residue in Rice Cake

本研究建立了一种新的适合于年糕食品中吊白块残留的测定方法。年糕中的吊白块残留经纯水直接提取,IonPacAS18柱分离,离子色谱外标法定量。实验优化了离子色谱分离条件,研究了吊白块的热稳定性和食品中常见阴离子与吊白块的分离度。在选定的离子色谱测定条件下,吊白块线性范围在0.1～200mg/kg。方法的加标回收率、检出限分别为87.8%～101.3%、0.05mg/kg,相对标准偏差为3.27%～5.00%(n=5)。该方法简便、快速。

An novel method for determination of sodium bisulfoxylate formaldehyde residue in rice cake was developed. The sodium bisulfoxylate formaldehyde residue in rice cake was extracted by water, separated by using a IonPac AS 18 analytical column and determined by the external standard method. The thermal stability of sodium bisulfoxylate formaldehyde and the resolution of ion chromatography between coexistent ions and sodium bisulfoxylate formaldehyde were also studied. Under selected condition of ion chromatography, the linear range, recoveries and detection limit are 0.1 to 200 mg/kg, 87.8% to 101.32% and 0.05 mg/kg, respectively, and the relative standard deviation （n=5） is between 3.27% and 5.00%. The proposed method is simple and rapid.