摘要
探讨糕点制品中铝含量的测定方法,首先对样品消解体系进行了优化,对国标GB/T 5009.182-2003中样品处理方法做了改进,确定样品的最佳消化方式。研究了温度、pH值、显色时间、显色剂量对糕点中铝测定显色的影响,铝含量和吸光度之间的线性关系。这种方法不仅方便、快捷、操作安全、对环境污染小、可以同时消解十几个样品,而且有满意的准确度和灵敏度。
The delecting method of residual aluminium in pastry was discussed.First,the sample digestion system was optiminzed.According to the national standard GB/T 5009,182-2003 was improved so as to determine its best chromogenie samples treatment.The digestion temperature,pH cushioning fluid,acting time in indicating color,and surfactants were studied.Meanwhile,the straight linear rlation between content of aluminium and absorbance,which affected Chromazurol-S indicating color in detemining content of aluminium,was researched.It not only had the advantages of convenient,quick and safe operation,low pollution to environment,and can digest simultaneously over ten samples,but also had the satisfactory accuracy and sensitivity.
出处
《广州化工》
CAS
2012年第12期114-117,共4页
GuangZhou Chemical Industry
基金
山东省质监系统科技计划项目(2011KYZ07)
山东省优秀中青年科学家奖励基金计划(BS2010CL013)
江苏省产学研前瞻性联合研究项目(BY2010123)
关键词
面制食品
消解
铝
分光光度法
floured food
digestion
aluminum
spectmphotometry
