离子色谱法测定乳制品中硫氰酸盐的研究  

Determination of Rhodanate in Dairy Product by Ion Chromatography

作　　者：陈敬[1,2] 钱振杰[2] 潘亮[2] 冯家望[2] 余以刚[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]珠海出入境检验检疫局技术中心,广东珠海519015

出　　处：《安徽农业科学》2014年第20期6796-6797,共2页Journal of Anhui Agricultural Sciences

基　　金：珠海出入境检验检疫局科技计划项目(ZH2011-9)

摘　　要：[目的]建立乳制品中硫氰酸盐含量测定的离子色谱方法。[方法]样品溶液经乙酸沉淀，去除蛋白质及脂肪的干扰后，过滤装瓶。采用IonPaeAS11-HC柱（4mm×250mm）对其进行分离。以保留时间定性，试样中硫氰酸根峰面积比与标准系列比较定量。[结果]试验表明，硫氰酸盐在0．1～2．0mg／L范围内线性关系良好，相关系数为R2=0．9996，添加回收率为92．0％-96．6％，变异系数分别为1．18％～2．28％，定量限为1．0mg／kg。[结论]该方法简便、快速、可靠，可用于市售乳制品中硫氰酸盐含量的测定。[ Objective ] A method was developed to determine the concentration of rhodanate in dairy product by ion chromatography. [ Method] The protein and fat in sample solution were precipitated by acetic acid, and then filtered and bottled. The separation of rhodanate was a- chieved on Ion Pac AS11-HC column （4 mm × 250 mm） with isocratic elution program. Qualitative analysis was conducted by the retention times and quantitation by external standard method. [ Result] The standard curve of rhodanate was linear （R2 = 0.999 6） and the concentration range was from 0.1 to 2.0 mg/L. The average recovery rate of rhodanate in fresh milk was from 92.0% to 96.6% and RSD was from 1.18% to 2.28%. The limit of quantitation was 1.0 mg/kg. [ Conclusion] This method is simple, rapid, reliable and suitable for measuring total content of propionic acid in food.

关 键 词：硫氰酸盐 离子色谱 乳制品 

分 类 号：S879.1[农业科学—畜牧兽医] O657.7[理学—分析化学]