摘要
本文主要通过比较食品中不同前处理方法下的食品中铝含量测定结果,来探究前处理方法的合理性。分别对已知铝含量的不同基质的标准物质应用不同的前处理方法,并对其进行定量检测分析,比较其铝含量测定值及回收率,根据测定结果和回收率探究更合理的食品中铝含量检测的前处理方法。最终得出结论:用硝酸+氢氟酸消解体系的微波消解法和干法灰化法两种样品前处理方法检测食品中铝含量更为准确、合理。
This paper mainly explores the rationality of different pretreatment methods for the detection of total aluminum content in food by comparing the results measured by different pretreatment methods for determination of aluminum in food. Quantitative detection and analysis were carried out by applying different pretreatment methods to biological constituents of different matrices with known aluminum contents,and the measured values and recovery rates of aluminum contents were compared,and the more reasonable food aluminum was explored according to the recovery rate of the measured results,pretreatment method for content detection. Finally,it was concluded that the microwave digestion method and the dry ashing method of the nitric acid + hydrofluoric acid digestion system were more accurate and reasonable to detect the total aluminum content in the food.
作者
宋磊
陈江南
Song Lei;Chen Jiangnan(Zhejiang Ruide Anzheng Testing and Certification Technology Co.,Ltd.,Hangzhou 310023,China)
出处
《现代食品》
2019年第11期146-148,共3页
Modern Food
关键词
铝
食品
前处理
电感耦合等离子体质谱法
Aluminum
Food
Pretreatment
Inductively coupled plasma mass spectrometry