摘要
基于国标法对食物中五种常量元素(Ca、Fe、Na、K、Zn)检测的缺陷,本文探讨了用ICP-AES法测定面制食品中五种常量元素,与国家标准测试方法相比,微波消解/ICP-AES法测定样品更具优势,该方法的线性范围为0.1～30μg/mL,检出限低于0.01μg/mL,RSD小于0.5%。与传统的酸解法样品处理相比,不但分析结果相吻合,而且更具有快速、高效、污染少等优点,完全能满足食品分析的要求。
Because of the faults of the standard methods of food inspection, the method of ICP-AES have been developed to determine the content of five macroelements （ Ca, Fe, Na, K, Zn） in flour products. The method is better than another method of digestion. And its detection limit is below 0.01μg/mL and the linear range is 0.1-30μg/mL, RSD is below 0.5%.Compared with the traditional acid digestion method ,the ICP-AES method is not only matched to the traditional analysis results,but also has advantages of high-speed ,high-efficiency and lowemission.The method can satisfy the requirements of food analysis.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期329-331,共3页
Science and Technology of Food Industry
