摘要
[目的]对食品中磷的测定方法进行改进和完善,研究出新的检验方法。[方法]消化时直接用高氯酸-硝酸(1+4)消化,显色时用60℃水浴10 min。[结果]最低检出限为2.0μg,精密度<5%,回收率>90%,相关系数r>0.995,各项数据都优于GB/T 5009.87-2003分光光度法。[结论]直接用高氯酸-硝酸(1+4)消化,显色时用60℃水浴10 min代替GB/T 5009.87-2003分光光度法,整个方法具有简单、快速、准确、灵敏度高等特点,是测定食品中磷的理想方法。
[Objective]To improve and perfect the determination method of phosphorus in food,explore new examination method.[Methods]Perchloric-nitric acid（1 ＋4） was used in digestion process,color development was under 60 ℃ water bath for 10 minutes.[Results]The minimum detection limit was 2.0 μg,the precision was 〈5% and the recovery rate was 〉 90%,the correlation coefficient was 〉 0.995.The data obtained were better than that with GB/T 5009.87-2003 spectrophotometry.[Conclusion]The method was simple,rapid,accuracy with high sensitivity and a reliable determination method of phosphorus in food with perchloric-nitric acid（1 ＋4） directly in digestion process,color development under 60 ℃ water bath for 10 minutes instead of GB/T 5009.87-2003 spectrophotometry.
出处
《预防医学论坛》
2009年第12期1204-1205,共2页
Preventive Medicine Tribune
基金
项目编号:汕府〔2008〕85号。
