食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
9期
100-103,119
,共5页
赵彦玲%朱兰兰%王璐%周德庆
趙彥玲%硃蘭蘭%王璐%週德慶
조언령%주란란%왕로%주덕경
南极磷虾%氟%灰化蒸馏-氟试剂比色法%离子选择电极法%磷虾制品
南極燐蝦%氟%灰化蒸餾-氟試劑比色法%離子選擇電極法%燐蝦製品
남겁린하%불%회화증류-불시제비색법%리자선택전겁법%린하제품
Antarctic krill%fluorine%fluorine reagent colorimetric%Ion-selective electrode method%krill products
采用灰化蒸馏-氟试剂比色法(ADFRC)和离子选择电极法(ISE)测定南极磷虾中的氟含量,对两种方法的检测条件进行优化,采用精密度和t检验比较两种方法检测结果的差异性。结果表明,ADFRC法的最适波长为580 nm,样品馏出液稀释25倍测定样品中氟含量;ISE法采用标准溶液添加法绘制标准曲线,取样2 g,加盐酸10 mL,测定样品中氟含量。与ADFRC法相比,ISE法操作简单快速,样品平行性好。利用ISE法测定南极磷虾各部位及其制品中的氟含量,可见,南极磷虾中氟主要蓄积在甲壳及头部,在加工过程中去掉甲壳及头部可降低南极磷虾制品中的氟含量。
採用灰化蒸餾-氟試劑比色法(ADFRC)和離子選擇電極法(ISE)測定南極燐蝦中的氟含量,對兩種方法的檢測條件進行優化,採用精密度和t檢驗比較兩種方法檢測結果的差異性。結果錶明,ADFRC法的最適波長為580 nm,樣品餾齣液稀釋25倍測定樣品中氟含量;ISE法採用標準溶液添加法繪製標準麯線,取樣2 g,加鹽痠10 mL,測定樣品中氟含量。與ADFRC法相比,ISE法操作簡單快速,樣品平行性好。利用ISE法測定南極燐蝦各部位及其製品中的氟含量,可見,南極燐蝦中氟主要蓄積在甲殼及頭部,在加工過程中去掉甲殼及頭部可降低南極燐蝦製品中的氟含量。
채용회화증류-불시제비색법(ADFRC)화리자선택전겁법(ISE)측정남겁린하중적불함량,대량충방법적검측조건진행우화,채용정밀도화t검험비교량충방법검측결과적차이성。결과표명,ADFRC법적최괄파장위580 nm,양품류출액희석25배측정양품중불함량;ISE법채용표준용액첨가법회제표준곡선,취양2 g,가염산10 mL,측정양품중불함량。여ADFRC법상비,ISE법조작간단쾌속,양품평행성호。이용ISE법측정남겁린하각부위급기제품중적불함량,가견,남겁린하중불주요축적재갑각급두부,재가공과정중거도갑각급두부가강저남겁린하제품중적불함량。
Ashing distillation-fluorine reagent colorimetric method (ADFRC) and ion-selective electrode method (ISE) were used to determine the fluoride content in Antarctic krill. Results of two methods were analyzed by precision and t test. The results showed that the optimum wavelength of ADFRC method was 580 nm, and the sample distillate dilution was 25 times. The standard curve of ISE method was determined by standard solution adding method. ISE sampling was 2 g, hydrochloric acid 10 mL to determine the fluorine content in the sample. ISE method was proved simple and rapid in operation and better precision than ADFRC method. ISE method was used to determine the fluorine content in Antarctic krill and its products. Statistics analysis indicated that fluoride mainly accumulated in shell and head of Antarctic krill, and the fluoride content in Antarctic krill products could be reduced by removing shell and head during processing process.