摘要
目的离子色谱法与传统化学法对食品中二氧化硫的含量进行测定和比较。方法离子色谱法和传统化学法分别从方法适用范围、样品前处理、工作曲线的线性范围、加标回收率、精密度、准确度、检出限和检测结果进行分析和比较。结果离子色谱法测定食品中二氧化硫的检出限为0.1 mg/kg,化学法的检出限分别为1.6 mg/kg和2.0 mg/kg;离子色谱法标准在0.1 mg/L^20.0 mg/L范围线性良好,相关系数为0.9999,化学法标准在0.40μg^4.00μg范围线性良好,相关系数为0.9995;离子色谱法加标回收率在99.0%~101.2%之间,化学法的加标回收率在85.0%~100.1%之间和89.2%~99.5%之间;离子色谱法RSD为0.5%~1.3%,化学法的RSD为1.2%~2.0%和0.9%~1.4%。可看出离子色谱法测定食品中二氧化硫的检出限、加标回收率和准确度、精密度等均优于传统化学法。结论离子色谱法比传统化学法简便、快速、灵敏度高、干扰少、污染少,可用于大批量的样品测定且宜推广普及。
Objective To compare the ion chromatography method and conventional chemical method for determination of sulfur dioxide levels in food. Methods Ion chromatography and traditional chemical method were analyzed and compared in term of range of application, sample pre - treatment, linear range of the calibration curve, recovery rate, precision, accuracy, detection limit and test results. Results By ion chromatography, the detection limit of sulfur dioxide in foods was 0.1 mg/kg, good linearity was in the range of 0.1 mg/L N 20.0 mg/L（ r = 0. 9999） , the recovery was 99.0% - 101.2% and RSD% was 0.5% - 1.3%. While by traditional chemical method, the detection limits were 1.6 mg/kg and 2.0 mg/kg, good linearity was in the range of 0.40 μg -4.00 μg（r = 0. 9999）, the recoveries were 85.0 % - 100.1% and 89.2% - 99.5% , RSD% were from I. 2% to 2.0% and from 0.9% to 1.4%. Ion chromatography showed better detection limit, recovery rate, accuracy and preci- sion in determination of sulfur dioxide in food than traditional chemical method. Conclusion Ion chromatography was better than traditional chemical method, and it was more popular for determination of large batches of samples.
出处
《中国卫生检验杂志》
北大核心
2014年第1期38-40,43,共4页
Chinese Journal of Health Laboratory Technology
关键词
离子色谱
二氧化硫
分析
比较
Ion chromatography
Sulfur dioxide
Analysis
Comparison
