摘要
为了确定试样中铅的前处理条件,以豆腐干为原料,采用微波消解技术和原子吸收光谱法对铅含量进行测定,通过单因素实验和正交实验优化豆腐干前处理条件,并于所得优化条件下测定10种豆腐干中铅含量。结果表明:样品中铅的最佳前处理条件为硝酸加入量8 mL、硝酸浓度2.0%、赶酸时间90 min;此条件下,样品中铅相对标准偏差为0.42%~2.95%,加标回收率为94.17%~105.8%,样品中铅的含量符合GB 5009.12—2017限量标准(铅限量为0.02 mg/L)。该研究可为豆腐干中铅的测定提供理论依据。
In order to determine the pretreatment conditions of lead in the samples,lead content was determined by microwave digestion and atomic absorption spectrometry using dried bean curd as raw materials.The pertreatment conditions were optimized through single factor and orthogonal experiment.The lead content was determined under the optimized conditions.The results showed that the optimum pretreatment conditions were nitric acid 8 mL,nitric acid 2.0%and the acid pick-up time 90 min.Under these conditions,the relative standard deviation of lead in the samples was between 0.42%and 2.95%,and the recovery rate was between 94.17%and 105.8%.The content of lead in the samples complied with GB 5009.12—2017 standard(the lead limit is 0.02 mg/L).This study provided a theoretical basis for the determination of lead content in dried bean curd.
作者
李湘利
刘静
郑恩萍
高明英
LI Xiangli;LIU Jing;ZHENG Enping;GAO Mingying(Department of Life Science and Engineering,Jining University,Jining Engineering and Technology Research Center for Special Agricultural Products High Value Processing,Qufu 273155,China;Shandong Cayon Testing Technology Co.,Ltd.,Jining Engineering and Technology Research Center for Food Safety Cloud Detection,Jining 272100,China)
出处
《食品科技》
CAS
北大核心
2020年第5期341-345,共5页
Food Science and Technology
基金
济宁学院教学改革研究项目(JX201815)。
关键词
石墨炉原子吸收光谱法
豆腐干
微波消解
铅含量
graphite furnace atomic absorptin spectrometry
dried bean curd
microwave digestion
lead content
