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[目的]对食品中磷的测定方法进行改进和完善,研究出新的检验方法。[方法]消化时直接用高氯酸-硝酸(1+4)消化,显色时用60℃水浴10 min。[结果]最低检出限为2.0μg,精密度<5%,回收率>90%,相关系数r>0.995,各项数据都优于GB/T 5009.87-2003分光光度法。[结论]直接用高氯酸-硝酸(1+4)消化,显色时用60℃水浴10 min代替GB/T 5009.87-2003分光光度法,整个方法具有简单、快速、准确、灵敏度高等特点,是测定食品中磷的理想方法。
[Objective] The method of determination and determination of phosphorus in food was improved and improved, and new test methods were developed. [Method] Digest directly with perchloric acid - nitric acid (1 +4) digestion, color when using 60 ℃ water bath for 10 min. [Result] The minimum detection limit was 2.0μg, the precision was less than 5%, the recovery was more than 90% and the correlation coefficient was more than 0.995. All the data were better than GB / T 5009.87-2003 spectrophotometry. [Conclusion] Direct digestion with perchloric acid - nitric acid (1 + 4) and color development with 60 ℃ water bath for 10 min instead of GB / T 5009.87-2003 spectrophotometry, the whole method is simple, rapid, accurate and sensitive. Is the determination of phosphorus in the food the ideal method.