离子色谱法测定糕点中的溴酸盐

Determination of bromate in pastry by ion chromatography

目的:建立离子色谱法测定糕点中溴酸盐的分析方法。方法:样品经粉碎、称量,加入超纯水振荡、超声提取,然后沉淀蛋白、除去脂肪后,上清液过银柱除去氯离子,0.22μm滤膜过滤,在20℃温度下,采用阴离子分析柱(MetrosepA Supp 5-250 4.0 mm×250 mm)分离,电导检测器检测。结果:溴酸盐在0.10～6.0μg/ml范围内呈良好线性关系,其相关系数为0.9997,1.0、2.0、4.0μg3个水平添加量平均回收率97.2%～99.8%,精密度RSD<5%。结论:该方法灵敏度高、准确度好、实用性强,满足糕点中溴酸盐的测定。

Objective：A methed was constructed for the determination of bromate in pastry by ion chromatography.Methods： The ground samples were weighed.The ultrapure water was added and shocked to extract bromate by ultrasonic.The protein and fat were removed.The supernatant was purified on a silver column to remove chloride ion and then filtered with 0.22 μm of filter membrane.The sample was separated by anion analytical column（Metrosep A Supp 5-250 4.0 mm×250 mm）and detected by conductivity detector at 20℃.Results： The calibration plot was found to be linear in the range of 0.10～6.0 μg/ml for bromate.The correlation coefficient was 0.9997.The average recovery was 97.2%～99.8% for addition quantity of 1.0,2.0 and 4.0 μg.RSD was less than 5%.Conclusion： The method was sensitive,accurate,practical and satisfied for determination of bromate in pastry.