摘要
建立一种离子色谱电导抑制法同时测定食品中正磷酸盐和焦磷酸盐新的分析方法。样品经0.5%HCl溶液溶解,固相萃取柱去除有机杂质,Ag/H柱去除大量的Cl-后,以KOH作淋洗液梯度洗脱,电导抑制法检测。在优化的分离条件下2种添加剂的检出限分别为0.5 mg/L和1.0 mg/L,标准混合溶液连续6次进样,相对标准偏差为0.45%和0.69%,样品测定的平均回收率为96.5%、93.8%。该方法可快速、准确地分析烘焙食品中正磷酸盐和焦磷酸盐。
A novel method for the determination of phosphate and pyrophosphate in baked foods by ion chromatograp hy（IC） was developed.The samples were extracted by 0.5 % HCl solution at room temperature;and then Ag/H solid phase extraction（SPE） column was used to eliminate the interferences of Cl-.The separation was used KOH gradient elution coupled with a suppressor type conductivity detector.Under optimum conditions,the detection limits were 0.5 mg/L and 1.0 mg/L.The relative standard deviations were 0.45 % and 0.69 %.The method was applied to the determination of flours with the recoveries of 96.5 % and 93.8 %.The method offered high selectivity,sensitivity,and gave a satisfactory result for real sample analysis.
出处
《食品研究与开发》
CAS
北大核心
2011年第12期137-139,共3页
Food Research and Development
关键词
离子色谱
正磷酸盐
焦磷酸盐
ion chromatography（IC）
phosphate
pyrophosphate
