蜂蜜中元素含量检测的两种前处理方法比较  

Comparison of two pretreatment methods of element content detection in honey

作　　者：李宗芮[1] 徐丽[1] 徐颖 张帅[1] 宋才湖 卢瑜[1] 傅余强[1] 张文皓[1] 

机构地区：[1]山东出入境检验检疫局检验检疫技术中心,青岛266002 [2]青岛出入境检验检疫局,青岛266002

出　　处：《食品安全质量检测学报》2017年第11期4195-4201,共7页Journal of Food Safety and Quality

摘　　要：目的与传统的微波消解前处理方法比较,探索较优的前处理方法快速准确地检测蜂蜜中元素的含量。方法在GB 5009.268-2016《食品安全国家标准食品中多元素的测定》的基础上,基于蜂蜜基质的水溶性,对其前处理方法进行改进,优化。采用5 mL硝酸浸泡过夜,直接加二次水定容至50 mL,用电感耦合等离子体质谱仪进行检测。结果本方法测定蜂蜜中镁、钾、铜、锰元素含量与传统的微波消解前处理方法检测的含量无显著性差异。结论该方法准确、快速、简便,适用于大批量蜂蜜中镁、钾、铜、锰以及有毒有害元素含量的测定。Objective To compare with traditional microwave digestion method, for exploring the superior pretreatment method and to detect the content of elements in honey quickly and accurately. Methods On the basis of GB 5009.268-2016 National food safety standards-Determination of multiple elements in food, and the water solubility of the honey matrix, the pretreatment method was improved and optimized. The 5 mL of nitric acid was used for overnight, the secondary water was fixed to 50 mL, and the inductively coupled plasma mass spectrometer was used for testing. Results The contents of magnesium, potassium, copper and manganese in honey were measured without significant difference in the contents of the traditional microwave digestion method. Conclusion The method is accurate, rapid and simple, which is suitable for determination of the contents of magnesium, potassium, copper, manganese and poisonous harmful elements in bulk honey.

关 键 词：蜂蜜 元素 电感耦合等离子体质谱法 前处理方法 

分 类 号：O657.63[理学—分析化学] S896.1[理学—化学]