摘要
采用干灰化法-硝酸溶液溶解样品,分光光度法测定面制食品中铝。结果表明,溶液酸度控制在0.2%为最佳,最佳测定时间以20 min为宜,该法精密度RSD%在7.0-8.5之间,添加回收率在92.5%-99.2%之间,与国标比色法比较,结果无显著差异,其中精密度还优于国标比色法。该法完全可以作为目前国标比色方法的补充,适于批量样品测定,前处理液可用于其它金属元素联测,对实现低碳绿色分析具有现实意义。
Samples were dissolved by nitric acid after ashing, and aluminum was tested by spectrophotometry , the results showed that the best acidity of nitric acid was 0.2 %, the best measured time was 20 min, the precision RSD % was between 7.0 % - 8.5 %, and the recoveries were between 92.5 % -99.2 %. Compared with the GB code color method,the result had no remarkable difference,in which accuracy also surpassed the GB code color method. The method could be as a supplementary method for current national standard, and suited for the determination of bulk samples, the pre-treatment solution could be used as other metallic elements associated measurements.
出处
《西南农业学报》
CSCD
北大核心
2010年第5期1766-1769,共4页
Southwest China Journal of Agricultural Sciences
关键词
干灰化
硝酸
面制食品
铝
测定
Ashing
Nitric acid
Flour food
Aluminum
Determination
