浓度直读法快速测定椒类调味品中的铅  

Rapid Determination of Plumbum in Pepper-class Condiments by Direct-reading Concentration Method

作　　者：高向阳[1] 张亚茹 

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064

出　　处：《中国调味品》2018年第3期131-134,共4页China Condiment

基　　金：郑州市科技局新兴产业研究与开发基金资助(153PXXCY186)

摘　　要：为快速测定调味品中的铅,以花椒、红甜椒、红辣椒为样品,微波消解后,用浓度直读法直接读取试液中铅离子的浓度,并研究铅在辣椒不同组织中的分布。结果表明:花椒、红甜椒、红辣椒梗、皮、籽中铅含量分别为8.24,3.28,25.20,15.57,7.31mg/kg,相对标准偏差RSD<8.2%(n=11),加标回收率在96.0%~113%之间。该法不用绘制标准曲线,读数直观、仪器轻便、成本低廉,利于现场快速检测。To rapidly determine the content of plumbum in condiments, Chinese prickly, red sweet pepper and red chili are taken as samples. The concentration of plumbum ion in the sample is read directly. And the sample is treated by microwave digestion with the ion analyzer. At the same time, the distribution of piumbum has been studied in different tissues of red chili. The results show that the content of plumbum in Chinese prickly, red sweet pepper, red chilli stem, peel and seed is 8.24,3.28, 25.20,15.57,7.31 mg/kg respectively. The relative standard deviation is less than 8.2% （n=11）, and the recovery rate is between 96. 0% and 113%. This method doesn＇t have to draw a standard curve, the reading is intuitive, the instrument is convenient and the cost is low. It is good for on-site quick testing.

关 键 词：浓度直读法 花椒 红甜椒 红辣椒 铅 

分 类 号：TS207.51[轻工技术与工程—食品科学]