食品中总铬和铬形态分析的前处理技术概述

Research progress on the pretreatment techniques in the analysis of total chromium and speciation chromium in food

铬既是一种人体必需的微量元素,又是已确认的致癌物质之一,且铬的毒性与摄入的铬总量及形态有关。本文主要综述了近年来食品中总铬及铬形态分析的前处理技术的研究现状。总铬样品的前处理技术有微波消解、干灰化法、高压消解、湿法消解等。铬形态分析的难点在于Cr(Ⅲ)与Cr(Ⅵ)的存在价态会发生改变,因此前处理技术必须保证铬形态分析过程中的稳定性,这对于检测结果的准确性来说十分关键。本文详细分析了超声消解、加速溶剂萃取、浊点萃取、固相萃取等铬形态提取和富集技术,并其优缺点进行了讨论。同时,总结了食品中总铬及铬形态分析前处理方法存在的主要问题以及发展方向。

Chromium is a necessary trace element for human body and also one of the identified carcinogens, and the toxicity of chromium is related to the total content and speciation of chromium intake. In this paper, the pretreatment techniques of total chromium and speciation chromium in food in recent years were reviewed. The pretreatment techniques of total chromium include microwave digestion, dry ashing, high pressure digestion, etc. The difficulty of chromium speciation analysis is that the valence states of Cr （]]I） and Cr （VI） can change, so it is necessary to ensure the stability of chromium speciation during the progress of pretreatment, to ensure the accuracy of detection results. The ultrasonic digestion, accelerated solvent extraction and cloud point extraction were analyzed in detail in this paper. Besides, the main problems and development trend of pretreatment methods for total chromium and speciation chromium in food were also summarized.