干法灰化消解和ICP-OES法测定糕点中的铝含量

Determination of Aluminium Content in Pastry by Dry Ashing Digestion and ICP-OES Digestion

介绍了两种种实用性强的测定糕点中铝含量的方法:干法灰化消解紫外分光光度计比色测定糕点中的铝含量,微波消解电感耦合等离子体发射光谱测定高点中的铝含量。结果表明:两种方法经计算加标回收率和精确度满足要求。干法灰化消解紫外分光光度计比色测定方法操作便捷,检测成本低,ICP-OES稳定性好,但是检测成本高。

Two practical methods for the determination of aluminium content in pastry were introduced. Aluminium content in pastry was determined with dry digestion by UV,taking the determination of aluminium content by ICP- OES.These two methods avoided the perchloric acid＇s effect on the color reaction,the recovery of rate and precision were meetting the requirements. Dry ashing digestion method by UV was convenient and low detection cost,ICP- OES stability was good,but the cost of detection was high.