微波消解-分光光度法测定米面食品中的铝含量  

Determination of Aluminum Content in Flour Food by Microwave Digestion Spectrophotometry

作　　者：陈建津[1] 陈嘉敏[1] 张志强[1] 

机构地区：[1]广州甘蔗糖业研究所,国家糖业质量监督检验中心,广东广州510316

出　　处：《现代食品》2016年第10期78-80,共3页Modern Food

基　　金：广东省省级科技计划项目(编号:2013B040400003);广东省省级科技计划项目(编号:2013B061800023);广东省省级科技计划项目(编号:2013B061800007);广东省省级科技计划项目(编号:2014B040404054);广东省科技计划项目(编号:2016A040403066)

摘　　要：目的：探讨米面食品有害物质铝测定中，分光光度法的构建及应用效果。方法：采用铬天青S作为显色剂，构建微波消解对样品进行前处理，对显色反应最佳条件进行明确；并取米粉、油条和馒头作为试验样品，进行精确度和准确度验证。结果：波长范围为620 nm，乙酸乙酸钠缓冲液8 mL，显色时间20 min为最佳实验条件；标准曲线线性范围为0.5~6μg，r=0.9985；米粉、油条和馒头中铝含量RSD分别为2.5%、1.3%、3.4%；铝含量的加标回收率为90.5%~102.0%。结论：微波消解-分光光度法具有较高灵敏性和重现性，是可用于米面食品中铝的测定。Objective： To investigate the harmful substances in foods determination of aluminium, construction and application of spectrophotometry. Methods： The chrome azurol S as chromogenic agent, construct the microwave digestion for sample pretreatment, on the color of the best reaction condition clearly; and rice lfour, dough and bread as test samples for verification of precision and accuracy. Results： Wavelength range 620 nm, acetic acid sodium acetate buffer 8 mL signiifcantly color time 20 min for the best experimental conditions;standard curve was linear over the range, r = 0.998 5. Rice lfour, dough and bread in the aluminum content of RSD respectively 2.5%, 1.3% and 3.4%, the recovery of standard addition of aluminum content rate between 90.5%- 102.0%. Conclusion： With high sensitivity and reproducibility by microwave digestion spectrophotometry, is can be used for the determination of aluminum in lfour food.

关 键 词：米面食品 微波消解 分光光度法 铝 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]