微波消解-分光光度法测定米面食品中的铝含量

目的:探讨米面食品有害物质铝测定中,分光光度法的构建及应用效果。方法:采用铬天青S作为显色剂,构建微波消解对样品进行前处理,对显色反应最佳条件进行明确;并取米粉、油条和馒头作为试验样品,进行精确度和准确度验证。结果:波长范围为620 nm,乙酸乙酸钠缓冲液8 mL,显色时间20 min为最佳实验条件;标准曲线线性范围为0.5~6μg,r=0.998 5;米粉、油条和馒头中铝含量RSD分别为2.5%、1.3%、3.4%;铝含量的加标回收率为90.5%~102.0%。结论:微波消解-分光光度法具有较高灵敏性和重现性,是可用于米面食品中铝的测定。

Determination of Aluminum Content in Flour Food by Microwave Digestion Spectrophotometry

Objective: To investigate the harmful substances in foods determination of aluminium, construction and application of spectrophotometry. Methods: The chrome azurol S as chromogenic agent, construct the microwave digestion for sample pretreatment, on the color of the best reaction condition clearly; and rice lfour, dough and bread as test samples for verification of precision and accuracy. Results: Wavelength range 620 nm, acetic acid sodium acetate buffer 8 mL signiifcantly color time 20 min for the best experimental conditions;standard curve was linear over the range, r = 0.998 5. Rice lfour, dough and bread in the aluminum content of RSD respectively 2.5%, 1.3% and 3.4%, the recovery of standard addition of aluminum content rate between 90.5%- 102.0%. Conclusion: With high sensitivity and reproducibility by microwave digestion spectrophotometry, is can be used for the determination of aluminum in lfour food.