食品中钠离子含量检测方法综述  

Determination methods of sodium ion in food

作　　者：叶青[1] 李勤[1] 吕庆[1] 李柚 龚雁 YE Qing LI Qin LV Qing LI You GONG Yan(Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China Metrohm China Co., Ltd., Beijing 100101, China)

机构地区：[1]上海市质量监督检验技术研究院,上海200233 [2]瑞士万通中国有限公司,北京100101

出　　处：《食品安全质量检测学报》2016年第11期4576-4580,共5页Journal of Food Safety and Quality

基　　金：上海市科委研发平台专项(上海市食品质量安全检测与评价专业技术服务平台)(15DZ2292500)~~

摘　　要：钠是食品中重要的矿物质,可维持机体正常的渗透压和新陈代谢,可以维持体内酸碱的平衡,对人体有着非常重要的作用。但是如果钠摄入过多,又是高血压等慢性病的危险因素。钠离子还是中华人民共和国卫生部在2011年发布的GB 28050-2011《食品安全国家标准预包装食品营养标签通则》中规定的4种核心营养素之一,因此食品中钠的含量受到人们的广泛关注。食品中钠离子含量的测定对于保证人体健康有重要意义,也是目前国内研究的热点问题,目前有多种方法实现了对钠离子的准确定量检测,包括色谱法、原子吸收光谱法、滴定法等,各有优缺点。本文针对各种检验技术进行了详细的对比,对近年来食品中钠离子检测方法的研究进行了综述。Sodium is an important mineral in food, which can maintain the body＇s normal osmotic pressure and metabolism as well as can maintain acid-base balance in the body, so it is very important for human health. If the intake of sodium is excessive, it will cause hypertension and other chronic diseases. Sodium is one of the 4 kinds of core nutrients in GB 28050-2011 National food safety standard-General nutrition labels standard for pre-packaged food published by the Ministry of Health of the PRC. Therefore, the content of sodium in foods gains widespread concerns. Determination of sodium ion is important for human health, also becomes the research focus. There are lots of methods for detection of sodium ion, and each method has advantages and disadvantages. This paper compared the different analytical methods and reviewed the recent researches of analytical methods of sodium ion in food.

关 键 词：钠离子 温度滴定法 原子吸收光谱法 色谱法 电感耦合等离子体质谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]