酶法检测食品中镉离子的研究  

Study on Determination of Cadmium Ions in Food by Using Enzyme

作　　者：张桂[1] 赵国群[1] 姜娟娟[1] 

机构地区：[1]河北科技大学,河北石家庄050018

出　　处：《食品研究与开发》2011年第4期127-129,共3页Food Research and Development

摘　　要：研究利用脲酶比色法检测食品中镉离子的条件与分析步骤,对松花蛋和番茄酱样品中的镉离子进行了对照测定,与原子吸收测定结果无显著性差异（p=0.95）。回收率为83.2%-99.7%,可靠性良好。Study on the condition and approach by used urease to detect Cd ions in food,detect cadmium ions concentration in preserved egg and tomato sauce,which had yielded highly desirable results.Compared with the results of atomic absorption spectrometry,there was no significant difference（p=0.95）.The recovery rate was between 83.2 % and 99.7 %,which was much reliable.

关 键 词：酶法 脲酶 镉 重金属 

分 类 号：TS207.51[轻工技术与工程—食品科学]