摘要
添加氢氧化钾和硫代硫酸钠溶液于食品样品中,减压干燥后,采用灰化法处理,样液通过离子色谱进行分离,安培检测器检测食品中的碘。该方法优化了前处理条件,检出限为5μg/kg,样品测定的精密度在1.26%～4.54%,加标回收率为85.9%～112.3%。采用所建立的方法分析国家标准物质圆白菜(GBW10014)、菠菜(GBW10015)、奶粉(GBW10017)、鸡肉(GBW10018),测定值与标准值吻合。
An analytical method for determining iodine in food was developed using ion chromatography with amperometric detection.Before ion chromatographic separation,samples were suspended in potassium hydroxide solution with the presence of subsequently added sodium thiosulfate solution,vacuum dried and ashed.Some key sample pretreatment conditions were optimized.The limit of detection for iodine was 5μg/kg.The average spike recoveries of iodine in dried small shrimps and milk power were between 85.9% and 112.3%,and the determination precision varied from 1.26% to 4.54%.The results of determining four national standard reference materials,namely cabbage（GBW10014）,spinach（GBW10015）,milk powder（GBW10017） and chicken（GBW10018） by the developed method were consistent with the standard values.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期292-294,共3页
Food Science
关键词
离子色谱-安培检测
食品
碘
灰化
ion chromatography with amperometric detection
food
iodine
ashing
