离子色谱法测定食盐中碘含量  

Determination of iodine content in edible salt by ion chromatography

作　　者：王楼明[1] 林燕奎[1] 赵琼晖[1] 王丙涛[1] 梁艳玲[1] 颜治[1] 李勇[1] 苏维丹[2] 陈美玲[2] 

机构地区：[1]深圳出入境检验检疫局,广东深圳518067 [2]深圳高等职业技术学院,广东深圳518055

出　　处：《中国调味品》2011年第5期101-104,共4页China Condiment

基　　金：国家认监委检验检疫行业标准项目(2008B079)

摘　　要：用离子色谱分离和脉冲安培检测分析食盐中添加的碘化钾或碘酸钾含量。研究了碘酸钾转化成碘化钾的最佳还原剂用量。进行了淋洗液浓度等仪器条件的选择。碘化钾和碘酸钾的检出限分别为280μg/g和320μg/g,在0～100μg/mL范围内表现出良好的线性关系(r=0.9992～0.9998)。添加回收率和相对标准偏差达到令人满意的水平。An ion chromatography method in combination with pulsed amperometric detection was developed for the analysis of added iodide or iodate in edible salt.The dosage of reductant for iodate to iodide was determined.The optimum instumental conditions including elution mode were selected.The sample detection limits for iodide and iodate were 280 μg/g and 320 μg/g respectively;the linear range were both 1～100 μg/mL with the r value of 0.9992～0.9998.The spiked recoveries and RSD were satisfactory.

关 键 词：离子色谱 碘含量 食盐 碘化物 碘酸盐 

分 类 号：TS207.3[轻工技术与工程—食品科学]