食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
16期
134-136
,共3页
膨化食品%微波消解%电感耦合等离子体发射光谱法%元素分析
膨化食品%微波消解%電感耦閤等離子體髮射光譜法%元素分析
팽화식품%미파소해%전감우합등리자체발사광보법%원소분석
extruded food%microwave digestion%inductively coupled plasma atomic emission spectrometry%element analysis
采用HNO3-H2O2(5∶3,体积比)为溶样试剂,以微波消解和电感耦合等离子体原子发射光谱法联用,同时测定5种膨化食品薯片、虾条、小馒头、爆米花和雪饼中汞、铅、镉、砷和铝5种有害金属元素的含量。结果表明,在最佳实验条件下,0.5 g膨化食品中各元素的加标回收率在在99.00%~106.36%之间,RSD分别在1.74%~3.57%,检出限介于0.017μg/L~0.257μg/L。
採用HNO3-H2O2(5∶3,體積比)為溶樣試劑,以微波消解和電感耦閤等離子體原子髮射光譜法聯用,同時測定5種膨化食品藷片、蝦條、小饅頭、爆米花和雪餅中汞、鉛、鎘、砷和鋁5種有害金屬元素的含量。結果錶明,在最佳實驗條件下,0.5 g膨化食品中各元素的加標迴收率在在99.00%~106.36%之間,RSD分彆在1.74%~3.57%,檢齣限介于0.017μg/L~0.257μg/L。
채용HNO3-H2O2(5∶3,체적비)위용양시제,이미파소해화전감우합등리자체원자발사광보법련용,동시측정5충팽화식품서편、하조、소만두、폭미화화설병중홍、연、력、신화려5충유해금속원소적함량。결과표명,재최가실험조건하,0.5 g팽화식품중각원소적가표회수솔재재99.00%~106.36%지간,RSD분별재1.74%~3.57%,검출한개우0.017μg/L~0.257μg/L。
As, Hg, Cd, Pb and Al in the potato chips, shrimp strips, Plain Bun, popcorn and white cake were determined by ICP-AES after micro wave digestion with HNO3∶H2O2(Volume ratio=5∶3) mixture. The results showed that the average recoveries for all elements were 99.00%to 106.36%, RSD were 1.74%to3.57%and detection limits were 0.017μg/L-0.257μg/L under optimum experiment condition.