食品中硼砂含量测定方法的总结分析

Summary and Analysis of Determination Methods of Borax Content in food

食物中的硼主要以硼酸盐和硼酸的形式存在。硼砂还是一种用途广泛的原料,主要成分是四硼酸钠(Na2B4O7·10H2O)。由于硼砂在胃酸作用下可转变为硼酸,一次大量摄入会导致急性中毒,长期过量摄入会产生慢性健康损害,故选用合适的方法来进行相关食品检验检测势在必行。笔者对以实际工作中用到的相关检验方法,如国家标准GB 5009.275-2016给出的姜黄比色法、快速检测方法等进行初步探究,并总结这几种检测方法的优缺点。

Boron in food mainly exists in the form of borate and boric acid.Borax is also a widely used raw material,the main component is sodium tetraborate(Na2B4O7 10H2O).As borax can be converted to boric acid under the action of gastric acid,a large amount of intake will lead to acute poisoning,and chronic health damage will be caused by long-term excessive intake,so it is imperative to select appropriate methods for boron inspection and detection in food.The author will preliminarily explore and summarize the advantages and disadvantages of these test methods,such as turmeric colorimetric method and rapid detection method given by national standard method.