食用盐中抗结剂二氧化硅的测定-《中国调味品》

文章信息/Info

Title:: Determination of silicon dioxide as an anticaking agent in edible salt

摘要:: 通过直接溶解和微波消解法分别消化样品，电感耦合等离子发射光谱法选用钇做内标，测定不包含二氧化硅的内源性硅和包含二氧化硅在内的总硅，总硅减去内源性硅即得到食用盐中二氧化硅的测定方法。结果表明：食用盐中二氧化硅的加标回收率为91.0%~108.0%，二氧化硅的最低检出限为0.32mg/kg。此方法可有效去除钠的基体干扰，准确性好、精密度高，检出限低，填补了我国国家标准食用盐中二氧化硅检测标准方法缺失的空白。

Abstract:: With direct dissolution and microware digestion methods, the contents of endogenous silicon without silicon dioxide and total silicon with silicon dioxide were determined by inductively coupled plasma emission spectrometry, using Y for internal standard. The silicon dioxid content were calculated by subtracting the endogenous silicon content from total silicon.The results showed that the deter mining recovery a of silicon dioxide in edible salt was 91.0%~108.0%, the lowest detection limit of silicon dioxide was 0.32 mg/kg. These results indicated that the method has good accuracy, high precision and low detection limit, which can effectively remove the matrix interference of sodium and fill the gap of national standards in China for edible salt