奶酪中微量元素检测方法的研究  

Flame atomic absorption-Simple plus standard method of detection of trace elements in cheese

作　　者：其其格[1] 常建军[1] 乌尼尔[1] 高娃[1] 李梅[1] 吴旭[1] 郭建敏[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：《中国乳品工业》2010年第3期55-57,共3页China Dairy Industry

摘　　要：研究了奶酪中微量元素质量分数的检测方法——不经干灰化法处理直接进行检测，该方法的仪器检出限为0．024～0．153mg／L，在元素线性范围内，相关系数r为0．999以上，回收率为86．8％-103．8％（添加水平为10，50，100mg／100g）。此法可快速准确测定奶酪中微量元素的质量分数．样品制备过程中元素损失及污染几率小，结果准确可靠，重复性好，灵敏度高。In this experiment, involving a kind of metheod for deteting Trace Elements in the cheese, not by the dry ashing method for direct detection, the detection hmit of the instrument is 0.024-0.153 mg/L. In the framework of the linear elements, correlation coefficient r is more than 0.999, and the recovery is 86.8% - 103.8% （add the level of 10,50,100 mg/100g）. This method can be fast and accurate determination of trace elements in the cheese, the process of sample preparation is small loss and pollution, resulting is accurate and reliable, reproducible and high sensitivity.

关 键 词：奶酪 微量元素 检测方法 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]