摘要
目的建立微波消解-原子吸收法测定食品中钙含量的方法。方法采用微波消解法对样品进行前处理,在检测样品中加入氯化镧（8 g/L）屏蔽剂,用火焰原子吸收法进行检测。比较经消解后样品中不同的硝酸浓度对钙含量测定结果的影响,探究微波消解法测定食品中钙含量时结果偏低的原因。结果经微波消解后,样品中的硝酸含量大于0.5%时,会导致钙含量的检测结果偏低。经湿法消解处理的样品,其加标回收率在97.2%-106.0%之间,经微波消解法处理的样品,其加标回收率在96.8%-104.0%之间。将采用上述两种消解方法处理的样品的钙含量检测结果进行比较,测定值间的相对误差为1.64%-3.08%,在可接受范围内。结论微波消解-原子吸收法可以用于食品中钙含量的检测。
Objective To establish a method for determination of calcium content in foods by microwave digestion-atomic absorption spectrometry. Methods The samples were pretreated with microwave digestion and detected by flame atomic absorption spectrometry with lanthanum chloride（8 g/L） as screening agent. The effects of different concentrations of nitric acid in sample after digestion on the determination of calcium content were compared for exploring the causes of lower calcium content detected by atomic absorption spectrometry with microwave digestion. Results The detection results of calcium content were lower when the concentration of nitric acid residue in samples was larger than 0.5% after microwave digestion. The recoveries of samples treated by wet digestion were between 97.2%-106.0% and the samples treated by microwave digestion were between 96.8%-104.0%. The detection results of calcium content from above methods were compared and the relative errors（RE） were between 1.64%-3.08%, which were in the acceptable range. Conclusion Microwave digestion-atomic absorption spectrometry can be used for the detection of calcium content in foods.
作者
李卫群
汪涓涓
徐玲玲
朱慧
LI Wei-Qun WANG Juan-Juan XU Ling-Ling ZHU Hui(Hangzhou Wahaha Group Co., Ltd., Hangzhou 31 0018, China)
出处
《食品安全质量检测学报》
CAS
2016年第8期3193-3196,共4页
Journal of Food Safety and Quality
关键词
微波消解法
原子吸收法
钙含量
microwave digestion method
atomic absorption spectrometry
calcium content
