摘要
建立微波消解、电感耦合等离子体发射光谱法(ICP-AES)测定食品中二氧化硅的方法。采用碱熔融酸化方法,经微波消解、定量滤纸过滤、马弗炉高温熔融、硝酸酸化溶解进行样品前处理,电感耦合等离子体发射光谱法(ICP-AES)测定食品中二氧化硅含量。结果表明,标准曲线的线性回归方程y=696. 7x+112.5,相关系数为0.999 7、检出限为0.04 g/kg、加标回收率在91.93～96.98%、精密度良好、检测结果可靠。通过对实际样品中二氧化硅含量进行测定分析,发现二氧化硅在固体饮料、乳粉、香辛料、复合固体调味料中使用比较普遍。
This paper established a method for the determination of silicon dioxide in food by microwave digestion and inductively coupled plasma atomic emission spectrometry.Use the method of alkali fusion and acidification to make sample pretreatment by microwave digestion,quantitative filter paper ,suction filter.,high temperature melting and nitric acid dissolving.After sample disposing,determine the content of silicon dioxide in food by inductively coupled plasma atomic emission spectrometry.The result showed that the linear regression equation of the standard curve was y =696.7X +112.5.The correlation coefficient was 0.9997,the detection limit was 0.04g/kg and the adding standard recovery rate was 91.93-96.98%.The result was reliable and it indicated that the method get a good precision.After determination of the content of silicon dioxide in actual sample analysis we got a result showed that the use of silicon dioxide in solid drink,milk powder,spices and composite solid sauces was a universal phenomenon.
作者
胡家勇
周陶鸿
尹思睿
程银棋
姚晓帆
宋政
Hu Jiayong;Zhou Taohong;Yin Sirui;Chen Yinqi;Yao Xiaofan;Song Zheng(Hubei Provincial Institute for Food Supervision and Test,Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test,Wuhan 430060)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第11期127-132,共6页
Journal of the Chinese Cereals and Oils Association
