摘要
目的:建立酱油中硼酸(硼砂)的测定方法;调查酱油中硼酸(硼砂)的本底值含量。方法:用EHD萃取-姜黄素分光光度法对出口酱油企业进行酱油中硼酸含量的本底值抽样调查。结果:该法在0～6 0 μg范围内有良好的线性关系,相关系数r>0 . 9990 ;变异系数CV (%)在1 . 7%～3 .7%之间;回收率在92 . 9%～98 .0 %之间;最低检测浓度为1 5mg/kg;与姜黄素分光光度法比较,结果差异无显著性(t =0 . 4 78,P >0 .0 5 )。酱油中硼酸本底值在7 8mg/kg～1 4 3. 8mg/kg之间,均值为4 2 . 5mg/kg ,标准差为2 8 .4mg/kg。结论:该法简便快速,灵敏可靠,适用于酱油中硼酸(硼砂)的测定。
Objective:To establish determination method of boric acid (borax) in soy sauce and investigate background valueMethods:Samples on background value of boric acid in soy sauce for export were investigated by EHD extraction curcumin spectrophotometryResults:It showed good linear relationship at 0～60 ug,r>09990;CV was between 17% and 37%,and the recoveries were between 929% and 980%;The detection limit was 15 mg/kgCompared to curcumin spectrophotometry,the result had no significant difference (t=0478,P>005)Background value in soy sauce was between 78-1438 mg/kg, average was 425 mg/kg, STDEV was 284 mg/kgConclusion:The method was simple,convenient,rapid,sensitive and reliable,and appropriated to determination of boric acid (borax) in soy sauce
出处
《现代预防医学》
CAS
北大核心
2005年第5期493-494,565,共3页
Modern Preventive Medicine
