毛细管区带电泳法分离测定铁强化酱油中乙二胺四乙酸铁钠  

Capillary zone electrophoretic determination of NaFeEDTAin iron fortified soy sauce

作　　者：魏峰[1] 霍军生[1] 黄建[1] 李文仙[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《卫生研究》2006年第1期103-106,共4页Journal of Hygiene Research

摘　　要：目的建立利用毛细管区带电泳(CZE)技术分离测定铁强化酱油中的铁营养强化剂乙二胺四乙酸铁钠(NaFeEDTA)的方法。方法在25kV电压下阳极端检测,采用含有30mmolL柠檬酸、20mmolL三羟甲基氨基甲烷(Tris)、0.15mmolL十二烷基溴化铵(CTAB)和0.05mmolL十二烷基硫酸钠(SDS)的缓冲溶液作为分离介质,254nm紫外检测器检测,样品经稀释后进样分析。结果方法的线性范围广,精密度和准确度高,重复测定(n=6)的相对标准偏差RSD为2.15%,样品平均加标回收率为94.3%～101.2%。NaFeEDTA在铁强化酱油的最低检出限为4μgml(SN=3)。结论使用不同品牌的酱油作为载体对NaFeEDTA的测定没有影响,本方法具有直接、准确、快速、简便等优点。Objective An analytical method for separation and determination of sodium iron （Ⅲ） ethylenediaminetetraacetate（NaFeEDTA） in iron fortified soy sauce hy capillary zone electrophoresis （CZE） has been developed. Methods The electrolyte, which contains 30mmol/L citric acid, 20mmol/L Tris, 0. 15mmol/L CTAB and 0.05mmol/L SDS, was used to improve the peak shape and reduce the retention time at the voltage of - 25.0kV. The sample can be determined at UV 254nm after diluted. Results In this method, which enjoyed a wide linear range and good precision, the RSD （ n = 6） was 2.15 %, the average recoveries for samples ranged from 94.3 %～101.2 % and the detection limit of the NaFeEDTA in iron fortified soy sauce is 4μg/ml （S/N = 3 ）. Conclusion The results of application of different kinds of soy sauce showed that the method was direct, accurate, fast and simple.

关 键 词：乙二胺四乙酸铁钠 毛细管区带电泳 铁强化酱油 

分 类 号：R151.3[医药卫生—营养与食品卫生学] TS264.21[医药卫生—公共卫生与预防医学]