压力罐消解法测定食品中铝含量  

Determination of aluminum content in food by pressure digestion method

作　　者：罗好文 张颖 龙昭航 梁廷辉 徐全金 

机构地区：[1]贵州省流通环节食品安全检验中心,贵州贵阳550002

出　　处：《贵州科学》2016年第5期88-90,共3页Guizhou Science

摘　　要：研究了压力罐消解法测定食品中铝的含量。样品经硝酸、过氧化氢在压力罐内消解,将消解液转移到锥形瓶中,硫酸冒烟赶酸,调节溶液酸度,铬天青S及溴化十六烷基三甲胺反应形成蓝色三元络合物,于640 nm波长处测定吸光度。经实验证明,方法的回收率为95%~107%,RSD小于95%。该方法操作方便、快速、准确,有利于对面制品中铝的监测工作的推广。In this paper we studied the determination of aluminum content in food by pressure digestion method. Samples were digested by nitric acid and hydrogen peroxide in the pressure tank,then the digestion solution was transferred to a conical flask. Acid was removed by sulfuric acid smoke,and the acidity of the solution was adjusted. Reaction of chrome azurol S and cetyl trimethyl ammonium bromide formed blue ternary complex,then the absorbance was measured at a wavelength of 640 nm. The results showed that the recovery rate of the method was between 95 % and 107 %,and the RSD was less than 95 %. Such method is convenient,rapid and accurate,and is helpful for the monitoring of aluminum in flour products.

关 键 词：油条 硫酸冒烟 铬天青S 溴化十六烷基三甲胺 

分 类 号：TS207.3[轻工技术与工程—食品科学]