原料蛋黄粉中锌含量的检测  

Detection of zinc content in raw egg yolk powder

作　　者：其其格[1] 乌尼尔[1] 高娃[1] 满都呼[1] 常建军[1] 

机构地区：[1]内蒙古蒙牛乳业集团股份有限公司,呼和浩特011500

出　　处：《食品安全质量检测学报》2013年第5期1539-1542,共4页Journal of Food Safety and Quality

基　　金：内蒙古自治区自然科学基金项目(2010ZD06)~~

摘　　要：目的：建立原料蛋白粉中锌含量的简便检测方法。方法蛋黄粉待测样品经微波消解,加入5 mL浓硝酸后缓慢振摇几次,再加入2 mL过氧化氢放置5 min,拧紧盖子在微波消解设备中进行充分消解,冷却后在带孔式电热板上赶酸至1 mL,用2%的盐酸溶液转移至50 mL容量瓶中,摇匀。结果该检测方法仪器检出限为0.092 mg/kg,在元素线性范围内相关系数R为0.999以上,回收率为97.2%~101.5%。结论本检测方法操作步骤简便,检测结果准确可靠。Objective To establish a simple detection method for zinc content in the egg yolk powder, and get the accurate results. Methods The method was performed by microwaving a certain amount of egg yolk powder for testing, and adding 5 mL of concentrated nitric acid with slow shaking a few times, then adding 2 mL of hydrogen peroxide for 5 min. Tightened the lid and put into the microwave digestion apparatus for digestion, and caught the acid to 1 mL after cooling in a perforated-style hot plate, then transferred to a 50 mL volumetric flask with 2% hydrochloric acid solution by shaking. Results The assay detection limit was 0.092 mg/kg, the element within the linear range correlation coefficient R was 0.999 or more, the recovery was 97.2%~101.5%. Conclusion The detection method is simple, accurate and reliable.

关 键 词：蛋黄粉 锌元素 微波消解 

分 类 号：O657.31[理学—分析化学] TS253.7[理学—化学]