CAJ | 학술논문

目的：建立了离子色谱法测定熟肉制品中溴酸根、亚硝酸根、硝酸根含量的方法。方法样品经超声波提取后，经阳离子交换树脂柱净化、超滤器离心后，以IonPac AS19阴离子柱进行分离，采用ASRS 3004-mm阴离子抑制器，电导检测器检测，标准曲线法定量。结果3种离子在0.1~5.0 mg·L-1的范围内线性关系良好，相关系数皆大于0.999；溴酸根、亚硝酸根、硝酸根的检出浓度分别为0.5、0.2、0.2 mg·kg-1，定量浓度分别为1.5、0.6、0.6 mg·kg-1，回收率分别为83.2%~88.7%、82.0%~88.1%、78.6%~81.0%。结论本方法净化效果好，灵敏度高，适用于基质复杂的熟肉制品中3种阴离子的测定。
목적：건립료리자색보법측정숙육제품중추산근、아초산근、초산근함량적방법。방법양품경초성파제취후，경양리자교환수지주정화、초려기리심후，이IonPac AS19음리자주진행분리，채용ASRS 3004-mm음리자억제기，전도검측기검측，표준곡선법정량。결과3충리자재0.1~5.0 mg·L-1적범위내선성관계량호，상관계수개대우0.999；추산근、아초산근、초산근적검출농도분별위0.5、0.2、0.2 mg·kg-1，정량농도분별위1.5、0.6、0.6 mg·kg-1，회수솔분별위83.2%~88.7%、82.0%~88.1%、78.6%~81.0%。결론본방법정화효과호，령민도고，괄용우기질복잡적숙육제품중3충음리자적측정。
Objective To establish a method for the determination of BrO3-,NO2-,NO3- in cooked meat products. Meth-ods The samples were prepared by ultrasonic extraction and purified with cation exchange resin column,then seperated by IonPac AS19 column. ASRS 300 4-mm anion inhibitor and conductivity detector were used. Standard curve method was used for quantitative analysis. Results The calibration curves had good linearity within 0. 1~5. 0 mg·L-1 ,r﹥0. 999. The limits of detection were 0. 5,0. 2,0. 2 mg·kg-1 and the limits of quantitation were 1. 5,0. 6,0. 6 mg·kg-1 for BrO3-,NO2-,NO3-. The recoveries of each anion were 83. 2% ~88. 7%,82. 0% ~88. 1%,78. 6% ~81. 0%,respectively. Conclusion The method was simple,sensitivity,and can be used to analyze three anions in cooked meat products.