摘要
采用微波消解法对面制食品进行前处理,用分光光度法测定了其中的铝含量。通过对消化方法的改进、溶液酸度的控制及缓冲溶液的选择,成功解决了国标法存在的反应体系不稳定、显色络合物凝聚及标准曲线线性较差的问题。所建方法于640 nm波长处,在0.01～0.20μg/m L质量浓度范围内线性关系良好,相关系数大于0.999,方法检出限为25.0 mg/kg,加标回收率达95.9%～101.5%,相对标准偏差为1.58%～2.19%。该方法具有检测结果准确、灵敏度高、精确度好等优点,适用于面制食品中铝的测定。
Spectrophotometry was used to determine the content of aluminum in flour products following microwave digestion. Through the improvement of digestion method, the control of solution acidity and the selection of buffer solution, the problems in the national standard such as the instability of the reaction system, the coacervation of chromogenic complex and the poor linearity of calibration curve have been solved. The established method exhibited good linearity in the range of 0.01～0.20 μg/mL with a correlation coefficient of more than 0.999 at the wavelength of 640 nm. The method detection limit was 25.0 mg/kg. The recovery rate reached 95.9%101.5%, whiles the relative standard deviation 1.58%～2.19%. The method showed advantages of accurate detection result, high sensitivity and precision, which was suitable for determination of aluminum in flour products.
出处
《食品工业》
北大核心
2015年第10期192-195,共4页
The Food Industry
关键词
面制食品
铝
食品添加剂
膨松剂
分光光度法
flour products
aluminum
food additives
bulking agents
spectrophotometry
