离子色谱法检测食品中硼酸及硼酸盐

Determination on Boric Acid and Borate in Food

通过优化试验对离子色谱法检测食品中硼酸及硼酸盐的工艺进行了研究,探讨了取样量、超声提取时间、滤膜的选择、OnGuard RP柱和Ag柱的活化条件为:分析柱的选择、淋洗液的选择、进样体积和流速的选择,确定了离子色谱法检测食品中硼酸及硼酸盐的最佳检测条件,淋洗液:甲基磺酸(3mmol/L)/甘露醇(60mmol/L);再生液:四甲基氢氧化铵(25mmol/L)/甘露醇(15mmol/L);色谱柱:Ion Pac-borate分析柱,250*9mm或等效柱。检测器:电导检测器。抑制器:AMMS-ICE300,4mm微膜抑制器;柱温:25℃;流速:0.8m L/min;进样量:300μL。

Determination of boric acid and borate in food by chromatographic method process were studied by optimizing the experiment,and the sampling volume,ultrasonic extraction time,membrane selection,OnGuard RP column and Ag column of activation conditions,the choice of analytical column,eluent,sample volume and flow rate selection were discussed to determine the best testing condition of ion chromatographic method for the determination of boric acid and borate in food,eluent： methyl sulfonic acid（ 3mmol / L） / mannitol（ 60 mmol / L）; liquid regeneration： tetramethyl ammonium hydroxide（ 25 mmol / L） / mannitol（ 15 mmol / L）; column chromatography Ion Pac-borate analysis column. 250 ＊ 9mm or equivalent column. Detector： conductance detector. Suppressor was AMMS-ICE300,4mm micro membrane suppressors,column temperature 25℃,Flow rate 0. 8m L / min,sample size 300 L.