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目的通过对食品中铝测定3种不同前处理方法的比较,找出最佳的方法。方法采用干法、湿法、微波消解3种前处理方法对相同面食样品进行处理,分光光度法测定其铝的含量,分别进行加标回收试验和精密度试验。结果湿法消解、干法消解和微波消解的回收率依次为:95%~105%、97%~102%、98%~102%,精密度依次为0.8%~1.5%、0.3%~0.8%、0.2%~0.6%。结论 3种方法的回收率和精密度没有太大区别,均能满足实验要求。但是在实验过程中,微波消解法具有操作简单,试剂用量少,取样量少等诸多优点。微波消解法为较优的前处理方法。
OBJECTIVE To find the best method by comparing the three different pretreatment methods for determination of aluminum in food. Methods The same pasta samples were treated by three pretreatment methods: dry method, wet method and microwave digestion. The content of aluminum was determined by spectrophotometry. The spiked recoveries and precision tests were carried out respectively. Results The recovery rates of wet digestion, dry digestion and microwave digestion were 95% -105%, 97% -102%, 98% -102%, followed by 0.8% -1.5%, 0.3% -0.8% , 0.2% ~ 0.6%. Conclusion The recoveries and precision of the three methods are not much different, can meet the experimental requirements. However, during the experiment, the microwave digestion method has the advantages of simple operation, less reagent usage, less sample volume and many other advantages. Microwave digestion is a better pretreatment method.