摘要
建立食品添加剂金樱子棕的测定与表征分析方法。采用三氯化铁试验、明胶试验及可见-紫外分光光度法进行鉴别,采用酸度法对样本的pH进行了测定,采用直接干燥法对样本的干燥失重进行了测定,采用高温灼烧法对样本的灼烧残渣进行了测定,采用分光光度法对样本的色价E1%1cm(400nm)进行了测定,采用原子吸收法和原子荧光法对样本中的毒害元素铅和砷进行了分析,结果表明,目前市场上流通的食品添加剂金樱子棕大部分符合我们制定的国家标准。
A method for the determination and characterization of the food additive Rosa laevigata Michx Brown was established.Ferric chloride test,gelatin test and visible-UV spectrophotometry were used for identification.The pH value of samples was determined by acidity method.The loss on drying of samples was determined by direct drying method.The residue on ignition of samples was determined by high temperature burning method.The color value of the sample was determined by spectrophotometry at 400 nm.The toxic elements lead and arsenic in samples were analyzed by atomic absorption spectrometry and atomic fluorescence spectrometry.The results showed that most of the food additive Rosa laevigata Michx Brown in the market meet our national standards.
作者
李玲
康明芹
陈明岩
孙宁
LI Ling;KANG Ming-qin;CHEN Ming-yan;SUN Ning(Technical Center of Changchun Customs,Changchun 130062;The 964th Hospital of the PLA Joint Logistics Support Force,Changchun 130062)
出处
《中国食品添加剂》
CAS
北大核心
2021年第2期91-99,共9页
China Food Additives
基金
2016年食品安全国家标准制定计划项目(spaq-2016-144)。
关键词
金樱子棕
食品添加剂
测定与表征
Rosa laevigata Michx Brown
food additive
determination and characterization
