摘要
为建立一种简便、快速测定调味品中微量氟的方法,以郑州地区市售花椒、辣椒、胡椒等调味品为样品,用超声波法浸提,用离子选择性电极标准加入法直接读取试液中氟的浓度,根据单因素实验及正交实验确定最佳超声时间、超声温度、料液比（g/mL）。结果表明：相对标准偏差（RSD）〈3%,加标回收率为98.7%~101.2%,干基样品中氟的含量在12~20μg/g。该法具有简便、快速、直观、操作简单等优点,适用于现场大批样品的快速测定。
To develop a simple and rapid determination method for trace fluorine in condiment with commercial Chinese prickly ash, chili and pepper as samples in Zhengzhou area, the fluoride ion is extracted by ultrasonic wave and determined by direct-reading concentration method after the standard solution is added into the sample solution. The ultrasonic time, ultrasonic temperature and solid-liquid ratio （g/mL） have been determined by the single factor experiment and orthogonal experiment. The results show that the relative standard deviation （RSD） is 〈3%, the recovery is 98.7% ～101.2% and the fluorine ion content is 12～20μg/g in dry-base samples. The method is simple, fast, intuitive and simple, and it is suitable for the rapid determination of bulk samples.
出处
《中国调味品》
CAS
北大核心
2016年第2期116-120,共5页
China Condiment
基金
河南省重点学科建设基金资助(10466-X-082301)
关键词
调味品
加标浓度直读法
超声波浸提
微量氟
快速测定
condiment
direct-reading concentration method after standard addition
ultrasonicextraction
micro-fluorine
rapid determination
