摘要
着重论述目前国内外食品中总碘的检测方法研究进程,阐述各种方法的基本原理,并对食品中总碘的样品前处理方法进行总结,提出开展研究微波酸消解食品样品代替其他前处理方法的新趋势,进一步拓展电感耦合等离子体质谱(ICP-MS)检测食品中总碘的应用范围。
The research on the method of the determination of total iodine in food at home and abroad was reviewed, and the basic principle of various methods was expatiated. The pretreatment methods of total iodine in foods were summarized. The trend of studying microwave acid-digestion of food samples instead of other pretreatment methods was put forward, and the application range of ICP-MS in the detection of total iodine in food was further expanded.
作者
丁玉龙
雷涛
李君绩
于学雷
葛宇
DING Yulong;LEI Tao;LI Junji;YU Xuelei;GE Yu(Shanghai Quality Supervision and Inspection Technology Research Institute （Shanghai 200233;Perkin Elmer （Shanghai） Co., Ltd. （Shanghai 200233)
出处
《食品工业》
CAS
北大核心
2018年第6期231-234,共4页
The Food Industry
基金
食品安全国家标准修订资助项目(spaq-2016-172)
