盐酸超声浸提法快速测定食品中钠含量

Rapid Determination of Sodium Content in Food by Hydrochloric Acid Ultrasonic Extraction

利用胡萝卜、紫菜和奶粉3种成分分析标准物质和常规基体鸡肉制品,研究盐酸超声浸提法测定食品中钠含量的可行性及测定结果的准确度和精密度,并与微波消解法和干式消解法进行对比。研究表明,盐酸超声提取测定3种成分分析标准物质中钠含量均在认定证书给定的认定值合格范围内,相对误差均小于5%,获得较高的准确度,测定结果与微波消解法和干式消解法测定结果没有显著差异。该前处理方法突破原子吸收光谱法测定食品中钠的局限性,确认快速、安全、准确且无污染、低成本。

The feasibility,accuracy and precision of hydrochloric acid ultrasonic extraction method for determination of sodium content in food are studied by using standard substance analysis of carrot,laver and milk powder and conventional chicken products,and the differences between hydrochloric acid extraction method,microwave digestion method and dry digestion method are compared.The results show that the determination of sodium content in the three standard substances for component analysis by hydrochloric acid ultrasonic extraction method is within the qualified range of the certified value given by the certification certificate,the relative errors are less than 5%,the high accuracy is obtained,and no significant difference is between the results of microwave digestion and dry digestion.The limitation of determination of sodium in food by atomic absorption spectrometry is broken through,and a fast,safe,accurate,pollution-free and low-cost pre-treatment method is confirmed.