两种离子色谱法测定蚝油中氯化钠含量的研究

Determination of Sodium Chloride Content in Oyster Sauce by Two Kinds of Ion Chromatography

建立了分别利用阴离子色谱法测定氯化物和阳离子色谱法测定钠离子来分析蚝油中氯化钠含量的两种方法。蚝油样品经过加热超声溶解,加入磺基水杨酸沉淀蛋白质,离心取其上清液定容,再将上述样品分别采用阴离子色谱和阳离子色谱进行检测。结果表明,氯化物和钠离子在2~80 mg/L的浓度范围内线性关系良好,相关系数R2分别为0.999 5和0.999 9。阴离子色谱法检出限为0.005 mg/L,3个浓度水平的加标回收率为100.3%~106.5%,RSD在0.46%~0.78%之间。阳离子色谱法检出限为0.05 mg/L,3个浓度水平的加标回收率为96.7%~103.8%,RSD在1.40%~3.59%之间,两种分析方法检测结果的相对偏差在0.44%~1.74%之间。结论:两种离子色谱法均具有前处理简单、灵敏度高、重复性好、结果准确的优点,检测结果不存在显著性差异,适用于蚝油中氯化钠含量的测定。

Two methods for the determination of sodium chloride content in oyster sauce are established with anionic chromatography determining chloride and cationic chromatography determining sodium respectively. The oyster sauce sample is dissolved by heating and ultrasound, and the sulfosalicylic acid is added to precipitate protein. The supernate is centrifuged to constant volume, and then anionic chromatography and cationic chromatography are used respectively to determine the above samples.The results show that the linear relationship of chloride and sodium is good in the concentration range of 2~80 mg/L, and the correlation coefficients R~2 are 0.999 5 and 0.999 9 respectively. The detection limit of anionic chromatography is 0.005 mg/L, the recovery rates at three concentration levels are 100.3%~106.5%, and the RSD is 0.46%~0.78%. The detection limit of cationic chromatography is 0.05 mg/L, the recovery rates at three concentration levels are 96.7%~103.8%, and the RSD is 1.40%~3.59%. The relative deviations of the detection results of the two analysis methods are 0.44%~1.74%. Conclusion: The two kinds of ion chromatography both have the advantages of simple pretreatment, high sensitivity, good repeatability and accurate results. There is no significant difference in the detection results. They are suitable for the determination of sodium chloride content in oyster sauce.