正交试验优化蔬菜中水溶态阳离子的离子色谱法提取工艺  

Extraction and Determination of Water-soluble Cations in Vegetables

作　　者：杨树科[1] 王红斌[1] 杨永珠[1] 赵田甜[1] 杨敏[1] 

机构地区：[1]云南民族大学化学与生物技术学院,云南昆明650031

出　　处：《食品科学》2010年第24期74-77,共4页Food Science

基　　金：云南省社会发展科技(应用基础研究)项目(2009CD100)

摘　　要：目的:研究蔬菜中的Na+、NH4+、K+、Mg2+、Ca2+5种阳离子的最佳提取工艺条件。方法:用正交试验优化提取工艺条件,并在优化条件下利用离子色谱仪同时测定蔬菜中Na+、NH4+、K+、Mg2+、Ca2+离子的含量。结果:影响5种阳离子同时提取工艺的因素顺序为提取时间、提取功率、溶剂量,提取时间和提取功率对试验有显著性影响;最佳工艺条件为提取时间20min、提取功率160W、溶剂量25mL。对Na+、NH4+、K+、Mg2+、Ca2+5种阳离子做加标回收实验,得平均加标回收率为89.2%、89.9%、82.7%、87.3%、84.2%。Objective： To investigate the optimal extraction processing and determination of Na＋, NH4＋, K＋, Mg2＋ and Ca2＋ in vegetables. Methods： Orthogonal experiments were used to explore the optimal processing of Na＋, NH4＋, K＋, Mg2＋ and Ca2＋ in vegetables using ultrasonic extraction. Ion chromatography was used to determine the contents of five cations. Results： Extraction time, ultrasonic power and solvent amount exhibited an effect on extraction rates of five cations from strong to weak. The optimal extraction processing parameters of five cations were extraction time of 20 min, ultrasonic power of 160 W and solvent amount of 25 mL. The recovery rates of Na＋, NH4＋, K＋, Mg2＋ and Ca2＋ in spiked samples were 89.2%, 89.9%, 82.7%, 87.3% and 84.2%, respectively. Conclusion： This optimal extraction method is feasible, reasonable, pollution-free and reliable.

关 键 词：正交试验 离子色谱 阳离子 蔬菜 

分 类 号：O611.5[理学—无机化学]