食品中铝含量测定不同消解方式的研究与质量控制

Study on different digestion methods for determination of aluminum in food and its quality control

目的找出适合于食品中铝的消解方法。方法分别采用干法消解、湿法消解、微波消解、高压消解4种方式对样品进行前处理,然后通过分光光度法测定食品中铝的含量。结果干法消解的回收率不稳定且偏低,精密度差;湿法消解、微波消解和高压消解的回收率为95.5%～103.0%,精密度RSD〈5.0%,3种方法处理面制食品所得结果差异无统计学意义（P〉0.05）。结论干法消解不适合用于食品中铝的测定,湿法消解、微波消解和高压消解适合于面制食品中铝的测定,且这3种消解方法的精密度和准确度均能达到满意的效果,但湿法消解、微波消解不宜用于植物性含铝样品的测定,植物性含铝样品的测定应采用高压消解方法。

Objective Find out a suitable digestion way for the determination of Aluminum in food. Methods Samples were digested by dry digestion, microwave digestion, wet digestion and high pressure digestion. Aluminum content in food was detected by photometric method. Results Recovery rate of dry digestion was not stable and a little low, and the result had bad pre- cision, Recovery rate of microwave digestion, wet digestion and high pressure digestion was 95.5% - 103.0%, precision RSD was less than 5.0%. The results of three digestion ways were not statistically significant difference （P 〉 0.05）. Conclu- sion Dry digestion is not suitable for the determination of aluminum in food. Wet digestion, microwave digestion and high pressure digestion method can do it in flour products food. Precision and accuracy of three digestion ways were able to achieve satisfactory results. Wet digestion and microwave digestion is not suitable for the determination of aluminum in plant food, but high pressure digestion can do it.