微波加热阻断分解后测定冻水产品中多聚磷酸盐-离子色谱法

Determination of polyphosphates in frozen seafood-Ion chromatography after microwave heating

目的:比较讨论了不同微波加热温度,不同蛋白沉淀剂对加标回收率的影响。方法:建立了一种采用去离子水提取,微波加热阻断分解,三氯甲烷作为蛋白沉淀剂对冻水产品进行前处理,过Ag柱、H柱净化,再用KOH进行梯度淋洗,抑制型电导离子色谱法检测冻水产品中多聚磷酸盐的方法。结果:使用三氯甲烷前处理具备抗污染能力强,灵敏度高等特点,最终样品检测结果令人满意。结论:95℃热处理10 min阻断聚磷酸钠分解,加三氯甲烷沉淀蛋白,KOH梯度淋洗,AS11柱分离,可检测冻水产品中的焦磷酸钠、三聚磷酸钠和三偏磷酸钠。

Objective： To find the effects of different microwave heating temperature and protein precipitation agents on recoveries.Methods： We established a method in which extract polyphosphates from seafood products by deionized water.The decomposition was blocken after we using microwave heating.The chloroform was used as a protein precipitating.We use the Ag column,H column,and analyse polyphosphates by conductivity ion chromatography whose gradient eluents were obtained by Eluent Generator.Results：Using chloroform pre-treatment method is resistant to pollution,high sensitivity.Conclusion： The final sample test results were satisfactory.