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目的探讨较优消化方法测定面粉中铝的含量。方法用干法消化和微波消解两种前处理方法对面粉质控样进行消解,用改进后的铬天青(S)法测定比较。结果面粉中铝含量在0.50~5.0μg/25ml浓度范围内吸光度与浓度呈良好线性关系,r=0.9 996;干法消化和微波消解回收率分别为84.8%~100.9%、87.6%~102.2%,相对标准偏差分别为4.4%和1.5%。结论两种前处理方法都具有良好的精密度和准确度,都可作为面粉中铝含量测定的消化方法应用。微波消解法操作简化,省时省力,可大大提高工作效率,值得推广。
Objective To investigate the optimal digestion method to determine the content of aluminum in flour. Methods Two kinds of pretreatment methods, dry digestion and microwave digestion, were used to digest the flour quality control samples. The improved chrome azure (S) method was used for comparison. Results The results showed that there was a good linear relationship between the absorbance and concentration of aluminum in the range of 0.50 ~ 5.0μg / 25ml, r = 0.9996. The recoveries of dry digestion and microwave digestion were 84.8% -100.9% and 87.6% -102.2%, respectively. The relative standard deviations were 4.4% and 1.5% respectively. Conclusion Both pretreatment methods have good precision and accuracy and can be used as digestion methods for the determination of aluminum in flour. Microwave digestion simplified operation, saving time and labor, can greatly improve work efficiency, it is worth promoting.