离子色谱法测定腌制菜中NO_(2)^(-)及5种阴离子  

Determination of NO_(2)^(-)and five kinds of anions in pickled vegetables by ion chromatography

作　　者：吕伟超[1,2] 王哲[1,2] 李秋实 赵明[2] LüWeichao;WANG Zhe;LI Qiushi;ZHAO Ming(Analytical and Testing Center,Qiqihar University,Qiqihar 161006,China;Technology Innovation Center of Industrial Hemp for State Market Regulation,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学分析测试中心,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学国家市场监管技术创新中心(工业大麻),黑龙江齐齐哈尔161006

出　　处：《高师理科学刊》2024年第8期57-60,76,共5页Journal of Science of Teachers＇College and University

基　　金：黑龙江省省属高等学校基本科研业务费科研项目(145209315,145209309)。

摘　　要：采用离子色谱法对腌制酸菜、酸乳瓜及榨菜中CH_(3)CH(OH)COO^(-),Cl^(-),NO_(2)^(-),NO_(3)^(-),PO_(4)^(3-),SO_(4)^(2-)的质量分数进行测定.样品破碎后用超纯水超声浸提,经离心、抽滤后进行测定.在对NO_(2)^(-)测定之前,增加了样品提取液的预处理步骤,降低了对NO_(2)^(-)测定的干扰.在测定浓度范围内,CH_(3)CH(OH)COO^(-),Cl^(-),NO_(2)^(-),NO_(3)^(-),PO_(4)^(3-),SO_(4)^(2-)的色谱峰面积与其质量浓度呈良好的线性关系,相关系数(R^(2))分别为0.9999,0.9998,0.9999,0.9999,0.9998,0.9997,方法检出限(S/N=3)分别为3.543,0.432,0.294,0.916,1.673,0.656 mg/kg.样品中NO_(2)^(-)的最高检出量为5.65 mg/kg,未超过GB2760—2014规定的限值.测定结果的相对标准偏差RSD(n=5)为4.65%,样品的加标回收率为92.3%~96.4%.The mass fraction of CH_(3)CH(OH)COO^(-),Cl^(-),NO_(2)^(-),NO_(3)^(-),PO_(4)^(3-),SO_(4)^(2-)in pickled sauerkraut,pickled melon and pickled mustard were determined by ion chromatography.Samples were crushed then extracted by ultra pure water and determined after centrifugation and filtration.The pretreatment step of the sample extract was added before the determination of nitrite to eliminated the interference of nitrite determination.The chromatography peak area of CH_(3)CH(OH)COO^(-),Cl^(-),NO_(2)^(-),NO_(3)^(-),PO_(4)^(3-)and SO_(4)^(2-)shows good linear relationship with mass concentration in the measured concentration range.The correlation coefficient(R^(2))are 0.9999,0.9998,0.9999,0.9999,0.9998 and 0.9997,respectively.The method detection limits(S/N=3)are 3.543,0.432,0.294,0.916,1.673 and 0.656 mg/kg,respectively.The highest detection amount of NO_(2)^(-)in the sample is 5.65 mg/kg,which do not exceed the limit value specified in GB2760—2014.The relative standard deviation(n=5)of the measured results is 4.65%,with the recovery of standard added in samples from 92.3%to 96.4%.

关 键 词：离子色谱法 腌制蔬菜 NO_(2)^(-) 质量分数测定 

分 类 号：O657.75[理学—分析化学]