摘要
目的比较干法灰化和湿法消解2种前处理方法对粉条中铝残留量测定的影响。方法分别用干法灰化和湿法消解两种方法处理样品,采用国标方法显色后用紫外分光光度法测定加标样品及质控样中铝的含量,比较回收率和重复性。结果干法灰化法回收率和重复性都明显高于湿法消解法。干法灰化法的回收率为99.3%~110.5%,平均回收率为104.3%;湿法消解法的回收率为70.2%~83.0%,平均回收率为77.6%;干法灰化法的重复性RSD为9.3%,湿法消解法的RSD为14.9%。结论干法灰化法的前处理方法简单、快捷、可操作性强,对环境和实验者的危害更小,更适合应用于粉条的批量检验。
Objective To compare the effects of dry ashing and wet digestion on the determination of residual aluminum in vermicelli. Methods Samples were treated by 2 pretreatment methods and analyzed by national standard method. Ultraviolet spectrophotometer was used to determine the content of standard-added samples and quality control samples. The recoveries and reproducibility of pretreatment methods were compared. Results The recovery and reproducibility of dry ashing method were obviously higher than those of wet digestion method. The recoveries of dry ashing method were ranged from 99.3% to 110.5%. The average recovery was 104.3%. The recoveries of wet digestion method were ranged from 70.2% to 83.0%. The average recovery was77.6%. The RSD for reproducibility of dry ashing method was 9.3% and the wet digestion method was 14.9%. Conclusion The pretreatment method of dry ashing is easy, fast, maneuverable and less harm to the environment and the experimenter, which is more suitable for batch inspection of vermicelli.
作者
武琴园
吕倩
董梅
王琴
郑敏
韩金龙
郭莉君
WU Qin-Yuan;LV Qian;DONG Mei;WANG Qin;ZHENG Min;HAN Jin-Long;GUO Li-Jun(Weinan Institute for Food and Drug Control, Weinan 714000, China)
出处
《食品安全质量检测学报》
CAS
2019年第14期4578-4581,共4页
Journal of Food Safety and Quality
关键词
紫外分光光度法
粉条
铝
前处理方法
ultraviolet spectrophotometry
starch noodles
aluminum
pretreatment method
