ICP-AES检测市售调味料酒中营养元素

Determination of the Nutrition Elements in Cooking Wine by ICP-AES

建立调味料酒中多种营养元素同时测定的ICP—AES法。料酒预处理后采用硝酸和过氧化氢体系在微波消解仪中消解，用电感耦合等离子体原子发射光谱仪采用标准曲线法直接检测料酒中钙、镁、锶、磷、铁、锰、铜、锌、铬、钼和钴儿种营养元素含量并对仪器工作条件进行了优化，经过优化后，11种元素的仪器的检出限为0．0002~0．168mg／L，方法的检出限为0．0001～0．084mg／L，相对标准偏差（RSD）在O．43％～1．59％之间，回收率结果在96．1％～104．4％之间。结果显示：以大米或粳米作为原料的料酒中，钙、镁和磷等营养元素的含量较高，铁、锰、锌含量次之。该法适用于调味料酒中营养元素的快速检测，可满足日常分析的需求。

ICP-A simultaneously. and then being ES method The sampl digested in is established to determine the various nutrient elements es are added with nitric acid and hydrogen peroxide after microwave digestion instrument, the content of eleven b k in cooking wine eing pretreated, inds of nutrient elements of Ca, Mg, Sr, P, Fe, Mn, Cu, Zn, Cr, Mo and Co is detected directly by ICP-AES method, and the working conditions of the instrument are optimized, the detection limits of the instrument with 11 elements range from 0. 0002~0. 168 rag/L, the detection limits of the method range from 0. 0001~0. 084 mg/L, the relative recovery is between 96.1% and 104.4%. The highest among the 11 elements in the cooking standard deviation is between 0. 43% and 1.59M, the results show that the content of Ca, wine with rice or japonica rice as raw Mg and P is the material, and the content of Fe, Mn and Zn is following. This method is suitable for rapid detection of nutrient elements in cooking wine, which can satisfy the demands of daily analysis.