肉制品中复合磷酸盐的微波灰化、分子光谱测定法

Measurement of Composite Phosphate in Meat Products by Microwave Ashing and Molecular Spectroscopy

目的建立微波灰化、测定肉制品中复合磷酸盐的方法。方法用微波灰化法使样品灰化,找出最佳的灰化温度和灰化时间。并与国标方法比较。结果用微波灰化法消化样品,精密度实验RSD=0.57%,回收率为96.7%～103%,与国标法比较,没有显著差异。结论用微波灰化法测定复合磷酸盐含量,该方法准确性高,重现性好,值得推广。

The samples were ashed by microwave, the best temperature and time for ashing were found to compare with the national standard method. [Results] with the samples digested by microwave ashing, the accuracy tests RSD = 0.57%, the recovery was between 96.7% - 103%, compared with the national standard method, the difference was not significant. [Conclusion] The microwave ashing method is applicable in determination of composite phosphate, with high accuracy and good reproduction.