CAJ | 학술논문

采用碱性炭化灰化法处理样品,把面食品中所有形态存在的溴转化为溴离予Br(Ⅰ)形态,把溴作为被检成分,采用衍生化气相色谱法,电子捕获检测器(ECD)测定面食品中溴化合物的总量,再定量换算成为添加的溴酸盐的含量.溴酸盐含量在0.72～11.52μg/ml时线性关系良好.方法最低检出限为1.0mg/kg,回收率为80%～103%,RSD为4.0%～9.0%.该方法基本能够真实反映溴酸盐的添加量,可满足快速准确检测的要求,可操作性强,有较高的准确度和稳定性,为监测面食品中添加的溴酸盐提供一种有效可行的检测方法.
채용감성탄화회화법처리양품,파면식품중소유형태존재적추전화위추리여Br(Ⅰ)형태,파추작위피검성분,채용연생화기상색보법,전자포획검측기(ECD)측정면식품중추화합물적총량,재정량환산성위첨가적추산염적함량.추산염함량재0.72～11.52μg/ml시선성관계량호.방법최저검출한위1.0mg/kg,회수솔위80%～103%,RSD위4.0%～9.0%.해방법기본능구진실반영추산염적첨가량,가만족쾌속준학검측적요구,가조작성강,유교고적준학도화은정성,위감측면식품중첨가적추산염제공일충유효가행적검측방법.
A sensitive method was developed for the determination of bromate in flour products by gas chromatography. Bromate was extracted with water from bread, noodle and flour samples in a ultrasonic bath for 30 min. After centrifugation, the supernatant was further extracted by hexane and the upper organic layers were collected and filtered over5 g of anhydrous Na_2SO_4. Recoveries of bromate from samples were in the range 80%-103%, and the limit of detection was 1.0 mg/kg. The results of the analysis can truly predict the addition of bromated in bread products and was capable of meeting the requirements for rapid and accurate detection.