酱油中硼酸的测定方法研究及本底值调查  

STUDY ON DETERMINATION METHOD OF BORIC ACID(BORAX)IN SOY SAUCE AND INVESTIGATE ON BACKGROUND VALUE

作　　者：闫剑勇[1] 胡加文 胡子谦[1] 周国标[1] 姚科[1] 

机构地区：[1]江门出入境检验检疫局,江门529020

出　　处：《现代预防医学》2005年第5期493-494,565,共3页Modern Preventive Medicine

摘　　要：目的:建立酱油中硼酸(硼砂)的测定方法;调查酱油中硼酸(硼砂)的本底值含量。方法:用EHD萃取-姜黄素分光光度法对出口酱油企业进行酱油中硼酸含量的本底值抽样调查。结果:该法在0～6 0 μg范围内有良好的线性关系,相关系数r>0 . 9990 ;变异系数CV (%)在1 . 7%～3 .7%之间;回收率在92 . 9%～98 .0 %之间;最低检测浓度为1 5mg/kg;与姜黄素分光光度法比较,结果差异无显著性(t =0 . 4 78,P >0 .0 5 )。酱油中硼酸本底值在7 8mg/kg～1 4 3. 8mg/kg之间,均值为4 2 . 5mg/kg ,标准差为2 8 .4mg/kg。结论:该法简便快速,灵敏可靠,适用于酱油中硼酸(硼砂)的测定。Objective:To establish determination method of boric acid (borax) in soy sauce and investigate background valueMethods:Samples on background value of boric acid in soy sauce for export were investigated by EHD extraction curcumin spectrophotometryResults:It showed good linear relationship at 0～60 ug,r>09990;CV was between 17% and 37%,and the recoveries were between 929% and 980%;The detection limit was 15 mg/kgCompared to curcumin spectrophotometry,the result had no significant difference (t=0478,P>005)Background value in soy sauce was between 78-1438 mg/kg, average was 425 mg/kg, STDEV was 284 mg/kgConclusion:The method was simple,convenient,rapid,sensitive and reliable,and appropriated to determination of boric acid (borax) in soy sauce

关 键 词：测定方法 本底值 硼酸 分光光度法 抽样调查 出口酱油 线性关系 相关系数 变异系数 检测浓度 结果差异 姜黄素 硼砂 酸含量 回收率 显著性 标准差 

分 类 号：R123.1[医药卫生—环境卫生学] R155.5[医药卫生—公共卫生与预防医学]