摘要
目的:建立抑制电导-离子色谱法同时测定酱油中的亚硝酸盐和硝酸盐含量。方法:样品经超声提取后,分别通过0.22μm水性滤膜、C18柱、Ag柱和Na柱,经高柱效的Dionex IonPac AS11-HC离子色谱柱分离,采用KOH淋洗液梯度洗脱和抑制型电导检测器进样分析。结果:亚硝酸盐和硝酸盐的检出限分别为0.002 mg/L和0.02 mg/L,3个水平的加标回收率为97.2%~102.5%,相对标准偏差分别为1.28%和3.99%。结论:该方法具有灵敏度高、重复性好、准确度高、样品前处理操作简便的优点,适用于酱油中亚硝酸盐和硝酸盐的检测。
Objective:To establish a method for simultaneous determination of nitrite and nitrate in soy sauce by inhibited conductivity-ion chromatography.Methods:After ultrasonic extraction,the samples are separated by 0.22μm water-borne filter membrane,C18 column,Ag column and Na column,separated by high column efficiency Dionex IonPac AS11-HC ion chromatography column,and analyzed by KOH eluent gradient elution and inhibited conductivity detector.Results:The detection limits of nitrite and nitrate are 0.002,0.02 mg/L respectively.The recoveries of the three levels are 97.2%~102.5%,and the relative standard deviations are 1.28%and 3.99%respectively.Conclusion:The method has the advantages of high sensitivity,good repeatability,high accuracy and simple pretreatment operation.It is suitable for the determination of nitrite and nitrate in soy sauce.
作者
陈俊秀
张秀清
张瑞雨
梁孟军
马晓年
CHEN Jun-xiu;ZHANG Xiu-qing;ZHANG Rui-yu;LIANG Meng-jun;MA Xiao-nian(Kunming Center for Disease Control and Prevention in Yunnan Province,Kunming 650228,China)
出处
《中国调味品》
CAS
北大核心
2019年第11期171-173,共3页
China Condiment
基金
昆明市卫生科技人才培养项目(2019-sw(后备)-50)