食品工程
食品工程
식품공정
FOOD ENGINEERING
2012年
2期
55-57
,共3页
离子色谱%乳制品%硫氰酸钠
離子色譜%乳製品%硫氰痠鈉
리자색보%유제품%류청산납
ion chromatography%dairy products%sodium thiocyanate
建立了离子色谱测定乳制品中硫氰酸钠含量的方法。采用乙腈沉淀乳制品中蛋白，取上清液稀释10倍，过RP柱去除脂肪后，离子色谱测试，梯度淋洗，外标法定量。在0．1mg／L-2．0mg／L范围内，浓度与其峰面积呈良好的线性关系，回归方程为y=O．53x，相关系数（r^2）0．9996，检出限，为0．1mg，L，方法回收率96．2％-107．7％，RSD〈3．4％。
建立瞭離子色譜測定乳製品中硫氰痠鈉含量的方法。採用乙腈沉澱乳製品中蛋白，取上清液稀釋10倍，過RP柱去除脂肪後，離子色譜測試，梯度淋洗，外標法定量。在0．1mg／L-2．0mg／L範圍內，濃度與其峰麵積呈良好的線性關繫，迴歸方程為y=O．53x，相關繫數（r^2）0．9996，檢齣限，為0．1mg，L，方法迴收率96．2％-107．7％，RSD〈3．4％。
건립료리자색보측정유제품중류청산납함량적방법。채용을정침정유제품중단백，취상청액희석10배，과RP주거제지방후，리자색보측시，제도림세，외표법정량。재0．1mg／L-2．0mg／L범위내，농도여기봉면적정량호적선성관계，회귀방정위y=O．53x，상관계수（r^2）0．9996，검출한，위0．1mg，L，방법회수솔96．2％-107．7％，RSD〈3．4％。
An ion chromatographic method for the determination of sodium thiocyanate content in dairy products was established. Using acetonitrile precipitation dairy protein, the supernatant was diluted 10 times over the RP column to remove fat, tested by ion chromatography, gradient elution, and quantified by external standard. Within the range of 0.1-2.0 rng / L,the concentrations and peak area showed a good linear relationship, the regression equation was y =0.53x, correlation coefficient （r2）was 0.999 6, detection limit was 0. I mg / L. The recoveries ranged from 96.2% to 107.7%. RSD was less than 3.4% o
