改进铬天青S分光光度法测定油炸面制食品中铝的含量  

Determination of Al in fried flour food by modified chrome azurol S spectrophotometry

作　　者：平红[1] 李宏坤[1] 李永吉[1] 苑明丽[1] 刘思聪[1] 孙春燕[1] 

机构地区：[1]吉林大学军需科技学院,长春130062

出　　处：《食品科技》2010年第9期314-317,共4页Food Science and Technology

基　　金：国家自然科学青年基金项目(20905031);吉林大学引进优秀人才科研基金项目

摘　　要：为降低GB/T 5009.182-2003《面制食品中铝的测定》中消化方法的危险性,采用硝酸-硫酸法消化样品,铬天青S分光光度法测定油炸面制食品中铝的含量。优化探索出最佳检测条件:最大吸收波长为640 nm,最适缓冲溶液pH值为5.2,络合物显色稳定性好。改进后的方法避免了使用高氯酸易发生爆炸的危险。方法学验证说明改进的方法标准曲线线性关系好,重现性较好,回收率较高,结果较准确。将该样品前处理方法与灰化法进行比较,结果令人满意,说明改进的方法可用于大批量油炸面制食品中铝含量的快速测定。In order to reduce the risk of digestion method in GB/T 5009.182-2003 for aluminum determination in flour products,in this paper,the nitric acid-sulfuric acid method was used to digest samples,and chrome azure S spectrophotometry was used to determine aluminum content in fried flour food.The determination conditions were optimized： the maximum absorption wavelength was 640 nm,the pH of buffer solution was 5.2,the complexe was stable.The modified method avoided the explosion risk from perchloric acid.Results of methodology validations showed good linear relationship and reproducibility,high recovery and accuracy for the modified method.The method was compared with ashing method,and the results is satisfying.The modified method could be used for rapid determination of aluminum in large quantities of samples.

关 键 词：铝 铬天青S分光光度法 硝酸-硫酸法 油炸面制食品 

分 类 号：TS207.5[轻工技术与工程—食品科学]