[1]高向阳,高遒竹,张小燕,等.微波消解-流动注射化学发光法快速测定 调味品中的微量铬[J].中国调味品,2016,(10):101-104,108.[doi:10.3969/j.issn.1000-9973.2016.10.022]
 GAO Xiang-yang,GAO Qiu-zhu,ZHANG Xiao-yan,et al.Rapid Determination of Trace Chromium in Condiment by Flow Injection Chemiluminescence Method after Microwave Digestion[J].CHINA CONDIMENT,2016,(10):101-104,108.[doi:10.3969/j.issn.1000-9973.2016.10.022]
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微波消解-流动注射化学发光法快速测定 调味品中的微量铬
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
101-104,108
栏目:
分析检测
出版日期:
1900-01-01

文章信息/Info

Title:
Rapid Determination of Trace Chromium in Condiment by Flow Injection Chemiluminescence Method after Microwave Digestion
文章编号:
1000-9973(2016)10-0101-04
作者:
高向阳13高遒竹2张小燕1王慧丽1
1.郑州科技学院 食品科学与工程学院,郑州 450064;
2.江南大学 食品学院, 江苏 无锡 214122;
3.河南农业大学 食品科学技术学院,郑州 450002
Author(s):
GAO Xiang-yang13 GAO Qiu-zhu2 ZHANG Xiao-yan1 WANG Hui-li1
1.College of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou 450064, China;
2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
3.College of Food Science and Technology, He'nan Agricultural University, Zhengzhou 450002, China
关键词:
流动注射化学发光 微波消解 八角 白蔻 黑胡椒
Keywords:
flow-injection chemiluminescence microwave digestion chromium anise white cardamom black pepper
分类号:
TS207.3
DOI:
10.3969/j.issn.1000-9973.2016.10.022
摘要:
为快速测定调味品中的铬含量,以八角、白蔻、黑胡椒为样品,经微波程序消解后,用无水亚硫酸钠将Cr6+还原成Cr3+,用流动注射化学发光体系测定调味品中的铬含量。结果表明:最佳条件下,铬在1.0×10-7~8.0×10-7 mol/L浓度范围内有良好的线性,相关系数r=0.9996。对1.0×10-13 mol/L Cr3+测定的相对标准偏差RSD为3.2%(n=11),按3倍标准偏差计算的检出限为2.3×10-12 mol/L,八角、白蔻、黑胡椒中铬的质量比分别为14.97, 23.13, 39.28 μg/g,加标回收率为91.84%~97.47%。该方法选择性好、快速灵敏,用于调味品中铬的测定,结果令人满意。
Abstract:
In order to rapid detect the trace chromium in condiment with flow injection combination chemiluminescence, take anise, white cardamom and black pepper as samples, after microwave treatment, Cr6+ state is deoxidized into Cr3+ by anhydrous sodium sulfite. The results show that a good linearity range is 1.0×10-7~8.0×10-7 mol/L for chromium standard solution determination under the optimal condition, the linear correlation coefficient is 0.9996. The relative standard deviation is 3.2%(n=11)for 1.0×10-13 mol/L Cr3+ standard solution. The lowest detection limit of Cr3+ is 2.3×10-12 mol/L. The content of Cr in anise, black pepper, white cardamom samples is 14.97, 23.13, 39.28 μg/g respectively. The recoveries are 91.84%~ 97.47%. This method is fast and sensitive with good selectivity. Therefore, it can be used to determine the trace chromium in condiment with satisfactory analytical results.

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备注/Memo

备注/Memo:
基金项目:郑州市科技局新兴产业研究与开发基金资助(153PXXCY186)
作者简介:高向阳(1949-),男,河南唐河人,教授,研究生导师,主要从事天然资源研究与开发、食品安全快速分析等方面的教学和研究工作。
更新日期/Last Update: 1900-01-01