正交试验筛选干法消解小麦粉中铝  

Optimization of the Dry Digestion by Orthogonal Test for Determination of Aluminum in Wheat Flour

作　　者：李绍波[1,2] 乔秀明 郭靓 万渝平 但德忠[1] 

机构地区：[1]四川大学建筑与环境学院,四川成都610065 [2]成都市产品质量监督检验院,四川成都610041

出　　处：《食品研究与开发》2011年第5期63-65,共3页Food Research and Development

摘　　要：采用正交设计法对小麦粉中铝的干法消解条件进行优选,考察影响小麦粉消解效果的4个主要因素。采用电感耦合等离子体原子发射光谱法(ICP-AES)测定铝。各因素对铝测定结果的影响次序为:灰化温度(A)、灰化时间(B)、溶解酸组成(C)、溶解酸的用量(D)。得到最优消解条件为:灰化温度550℃,灰化时间5 h,溶解酸为硝酸:水=1:3(体积比),溶解酸用量为4 mL。Optimized the dry digestion conditions for determination of Aluminum in wheat flour by orthogonal test and determinated the Aluminum by ICP-AES.Investigated the four main factors that influence the determination results of Aluminum.The results indicated that the influencing factors to the determination results are A〉B〉C〉D.The optimal dry digestion conditions in wheat flour were the dry digestion temperature 550 ℃,the dry digestion time 5 h,4 mL Nitric acid：water=1：3（volume ratio）as the dissolving reagent

关 键 词：正交试验 铝 小麦粉 电感耦合等离子体原子发射光谱法 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]