摘要
为研究不同消解方法对蜂蜜中矿物质元素测定的影响,找到适用于蜂蜜的最佳前处理方法,本文分别采用湿法消解、干法消解和微波消解3种方式对蜂蜜进行预处理,于电感耦合等离子体质谱(ICP-MS)优化条件下,测定16种标准元素物质的加标回收率。结果表明,3种消解方法的测定结果均处于参考范围内,其中微波消解法消解最彻底,回收率基本处于99.17%~109.38%;湿法消解处理中,As、Pb、Zn和Ca元素回收率与微波消解方式相比无明显差异,且Mg的回收率高于微波消解,其余元素回收率处91.6%~103.8%;干法消解回收率效果最差,与其他两种消解方式回收差异明显。综合比较来看,微波消解是最适用于蜂蜜样品的预处理方式。
In order to study the influence of different digestion methods on the determination of mineral elements in honey and find the best pretreatment method for honey, this study used wet digestion, dry digestion and microwave digestion to pretreat honey respectively. Under the optimized condition of ICP-MS, the recovery of 16 standard elements was determined. The results showed that the results of the three digestion methods were in the reference range, among which microwave digestion was the most thorough, and the recovery rate was basically 99.17%~109.38%;in the wet digestion, the recovery rates of as, Pb, Zn and Ca were no significant difference compared with microwave digestion, and the recovery rate of Mg was higher than that of microwave digestion, and the recovery rate of other elements was 91.6%~103.8%;the dry digestion was 91.6%~103.8% The recovery effect is the worst, and the recovery difference is obvious with the other two digestion methods. Microwave digestion is the most suitable pretreatment method for honey samples.
作者
高艾英
于洋
Gao Aiying;Yu Yang(Taian Institute For Food and Drug Control,Tai’an 271000,China;Tai’an Institute of Metrology,Tai’an 271000,China)
出处
《现代食品》
2020年第7期202-206,共5页
Modern Food
