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为快速、简便、可靠地测定食品中的钠盐含量,试验比较了超声波提取、湿法消解、坩埚干法消解、微波消解4种方法的前处理效果,并结合火焰原子吸收光谱法对不同食品样品中的钠盐含量进行了测定。结果表明:超声波提取法的提取效率明显高于其他3种方式,表现为工作温度低、提取时间短、提取效率高;该方法在在0~15 g/mL范围内,钠质量浓度与其对应的峰面积线性关系良好,最低检出限为0.01 g/mL;其平均添加回收率在96.5%~98.2%之间,相对标准偏差在2.0%~2.2%之间。
In order to determine the content of sodium in food quickly, easily and reliably, the pretreatment effects of four methods of ultrasonic extraction, wet digestion, crucible dry digestion and microwave digestion were compared. Flame atomic absorption spectrometry The sodium salt content in the sample was determined. The results showed that the extraction efficiency of ultrasonic extraction was significantly higher than that of the other three methods. The results showed that the extraction temperature was short, the extraction time was short and the extraction efficiency was high. The concentration of sodium in the range of 0-15 g / The linear range of the peak area was good, with the lowest detection limit of 0.01 g / mL. The average recoveries were between 96.5% and 98.2% with relative standard deviations between 2.0% and 2.2%.