浓度直读法快速测定熟肉制品中的氟离子

Rapid determination of fluoride in cooked meat products by direct-reading method

建立一种简便、快速测定熟肉制品中氟离子含量的方法。以市售多种熟肉制品为样品,采用超声浸提法处理样品,以浓度直读法进行测定。浓度直读法的原理是能斯特方程,在对两个标准溶液标定后,通过离子分析仪快速测定出样品中元素的含量。结果表明:氟电极转换系数为90.73%,熟肉制品的氟离子含量在0.444~1.520μg/g之间;鸡肉制品中氟含量在0.710~0.949μg/g之间,整只鸡肉制品的氟离子含量在0.715~0.791μg/g之间,鸡腿制品的氟离子含量在0.820~0.949μg/g之间,鸡爪的氟离子含量为0.750μg/g,鸡胗的氟离子含量为0.710μg/g;猪肉制品中氟离子的含量在1.118~1.520μg/g之间,肠类猪肉制品的氟离子含量在1.399~1.520μg/g之间,猪头肉制品的氟离子含量在1.118~1.389μg/g之间,猪蹄的氟离子含量为1.268μg/g,猪耳朵的氟离子含量为1.181μg/g;鸭肉制品中的氟离子含量在0.444~0.466μg/g之间,卤鸭腿的氟离子含量为0.466μg/g,卤鸭的氟离子含量为0.444μg/g。各类熟肉制品之间氟离子含量没有显著差异。总体来讲,各类熟肉制品中的氟离子含量排序为:鸭肉<鸡肉<猪肉。人体每日的氟离子建议摄入量是在1.5~4.0mg之间,熟肉制品并不是人体氟离子的主要来源。浓度直读法方法简单,读数直观,不需要作图和进行复杂的计算,所用仪器便于携带,测定成本低,适用于现场快速测定。

A simple and rapid method for determining the fluoride content in cooked meat products was established. Various commercial cooked meat products were taken as samples, and ultrasonic extraction method was adopted to treat samples, and they were determined by direct-reading method. The principle of direct-reading method was the Nernst equation. After calibrating the two standard solutions, the content of the elements in the sample was quickly determined by an ion analyzer. The results showed that the conversion coefficient of fluorine electrode was 90.73%, and the fluoride content of cooked meat products was between 0.444 μg/g and 1.520 μg/g, and the fluorine content of chicken meat products was between 0.710 μg/g and 0.949 μg/g, and the fluoride content of whole chicken products was between 0.715 μg/g and 0.791 μg/g, and the fluoride content of chicken leg products was between 0.820μg/g and 0.949 μg/g, and the fluoride content of chicken feet was 0.750 μg/g, and the fluoride content of chicken gizzard was 0.710 μg/g. The fluoride content of pork products was between 1.118μg/g and 1.520 μg/g, and the fluoride content of sausage products was between 1.399 μg/g and 1.520μg/g, and the fluoride content of pig head meat products was between 1.118 μg/g and 1.389μg/g, and the fluoride content of trotters was 1.268 μg/g, and the fluoride content of pig ears was 1.181μg/g. The fluoride content of duck meat products was between 0.444 μg/g and 0.466 μg/g, and the fluoride ion content of halogen duck legs was 0.466 μg/g, and the fluoride content of halogen duck was 0.444 μg/g. There was no significant difference in fluoride content between the various cooked meat products. In general, the fluoride content of various cooked meat products sequencing was duck meat, chicken meat and pork. The recommended daily intake of fluoride in the human body was between 1.5 mg and 4.0 mg. Cooked meat products were not the main source of fluoride in humans. The direct-reading method was simple, and the reading was intuitive, and drawing and complicated calculation were not needed, and the instrument used was easy to carry, and the determination cost was low, and it was suitable for rapid determination in field.