食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
4期
1197-1203
,共7页
白艳艳%谷伟丽%马元庆%孙珊%魏潇%张秀珍
白豔豔%穀偉麗%馬元慶%孫珊%魏瀟%張秀珍
백염염%곡위려%마원경%손산%위소%장수진
海蜇%铝%前处理%测定方法
海蜇%鋁%前處理%測定方法
해철%려%전처리%측정방법
jellyfish products%aluminum%preparation%determination method
目的:采用4种不同的前处理方法结合2种不同检测方法对海蜇产品中铝含量进行测定,探索简易、精密度高、准确度高、适用性强的检测方法。方法取鲜海蜇、盐渍海蜇、即食海蜇样品,采用水煮消解、酸煮消解、微波消解、电热板消解4种不同前处理方法结合滴定和 ICP-MS2种方法测定海蜇产品中铝,同时做精密度及回收率试验。结果酸煮消解、微波消解及电热板消解3种前处理方法检测结果经统计学检验无显著性差异(P>0.01),三种前处理方法的 RSD%<2%,回收率在101.2%~105.4%;水煮消解法测定铝含量低,与其他方法有显著性差异(P<0.01);酸煮消解-ICP-MS 法回收率低,只有78.7%。结论水煮消解法提取率低,不适用于海蜇产品中铝提取;酸煮滴定法检测成本低、有较高精密度及准确度,可被企业及检测机构用于海蜇中铝的测定;电热板消解-滴定法亦取得满意效果,样品量较大时可考虑代替酸煮滴定法用于企业检测;微波消解-ICP-MS测定法操作方便、灵敏度高、回收率高,适用于检测条件较好的研究机构。
目的:採用4種不同的前處理方法結閤2種不同檢測方法對海蜇產品中鋁含量進行測定,探索簡易、精密度高、準確度高、適用性彊的檢測方法。方法取鮮海蜇、鹽漬海蜇、即食海蜇樣品,採用水煮消解、痠煮消解、微波消解、電熱闆消解4種不同前處理方法結閤滴定和 ICP-MS2種方法測定海蜇產品中鋁,同時做精密度及迴收率試驗。結果痠煮消解、微波消解及電熱闆消解3種前處理方法檢測結果經統計學檢驗無顯著性差異(P>0.01),三種前處理方法的 RSD%<2%,迴收率在101.2%~105.4%;水煮消解法測定鋁含量低,與其他方法有顯著性差異(P<0.01);痠煮消解-ICP-MS 法迴收率低,隻有78.7%。結論水煮消解法提取率低,不適用于海蜇產品中鋁提取;痠煮滴定法檢測成本低、有較高精密度及準確度,可被企業及檢測機構用于海蜇中鋁的測定;電熱闆消解-滴定法亦取得滿意效果,樣品量較大時可攷慮代替痠煮滴定法用于企業檢測;微波消解-ICP-MS測定法操作方便、靈敏度高、迴收率高,適用于檢測條件較好的研究機構。
목적:채용4충불동적전처리방법결합2충불동검측방법대해철산품중려함량진행측정,탐색간역、정밀도고、준학도고、괄용성강적검측방법。방법취선해철、염지해철、즉식해철양품,채용수자소해、산자소해、미파소해、전열판소해4충불동전처리방법결합적정화 ICP-MS2충방법측정해철산품중려,동시주정밀도급회수솔시험。결과산자소해、미파소해급전열판소해3충전처리방법검측결과경통계학검험무현저성차이(P>0.01),삼충전처리방법적 RSD%<2%,회수솔재101.2%~105.4%;수자소해법측정려함량저,여기타방법유현저성차이(P<0.01);산자소해-ICP-MS 법회수솔저,지유78.7%。결론수자소해법제취솔저,불괄용우해철산품중려제취;산자적정법검측성본저、유교고정밀도급준학도,가피기업급검측궤구용우해철중려적측정;전열판소해-적정법역취득만의효과,양품량교대시가고필대체산자적정법용우기업검측;미파소해-ICP-MS측정법조작방편、령민도고、회수솔고,괄용우검측조건교호적연구궤구。
Objective Four different pre-treatment methods combined with two different detection methods was established to determinate the aluminum content in jellyfish products to explore simple, precise, accuracy, strongly applicable detection method. Methods Fresh jellyfish, salted jellyfish and instant jellyfish samples were prepared by boiled digestion, acid digestion, microwave digestion and electric-heating-plate digestion respectively, and then aluminum content of each sample was determined using titration and ICP-MS methods, respectively. The precision and recoveries were measured simultaneously. Results There were no significant difference among 3 preparation approaches including acid digestion, microwave digestion and electric-heating-plate digestion with paired t-test (P>0.01). The recoveries were in the range of 101.2%~105.4% with RSD<2%. Significant difference was found between boiled digestion and the other methods (P<0.01), and the recovery ratio was only 78.7% for acid digestion-ICP-MS method. Conclusion Boiled digestion was not suitable for pretreatment of aluminum in jellyfish products with low extraction rate. Acid titration method could be used for the determination of jellyfish aluminum by enterprises and inspection agencies, with low costs, high precision and accuracy. Electric-heating-plate digestion plus titration method could be applied with satisfactory precision and accuracy to replace acid titration detection by the enterprises in case of a large quantity of samples. Microwave digestion plus ICP-MS method was suitable for research institutes of high standard facilities, because of its convenient operation, high sensitivity, and high recovery ratio.