摘要
目的：建立姜黄素分光光度法测定食品中硼含量的方法。方法：食品在碱性条件下灰化,在酸性条件下转化为硼酸,硼酸与姜黄素生成红色化合物,比色定量。结果：该法在0～0.1μg/m l范围内有良好的线性关系,相关系数r=0.9998,检出限为0.014μg。样品测定的相对标准差RSD〈5%,加标回收率为92.33%～103.10%。结论：该方法检出限低、准确度高、重现性好,易于操作,适用于豆类、粮谷、水果、肉类等食品中硼的测定。
Objective：To establish a curcumin spectrophotometry method for the determination of boron in foods.Methods：After foods had turned into ashes in alkaline medium and into boric acid in acidic medium,boric acid and curcumin formed a red chemical compound with colorimetric quantity.Results：In this method,good regression（r=0.9998） and good precision（RSD5%） were obtained.The recoveries ranged from 92.33% to 103.10%.The sensitivity of the method was 0.014 μg.Conclusion：This method is sensitive,accurate,reproducible,easy to operate,and can be applied to the determination of boron in foodstuffs such as beans,grains,fruits,meat and other foodstuffs.
出处
《中国卫生检验杂志》
CAS
2009年第12期2824-2826,共3页
Chinese Journal of Health Laboratory Technology
关键词
硼
姜黄素
食品
分光光度法
Boron
Curcumin
Foods
Spectrophotometry
