[1]蒋孟圆,李文廷,欧利华,等.酱油中总砷测定的分析研究[J].调味品杂志(月刊),2016,(10):105-108.[doi:10.3969/j.issn.1000-9973.2016.10.023]
　JIANG Meng-yuan,LI Wen-ting,et al.Analysis and Research for the Determination of Total Arsenic in Soy Sauce[J].CHINA CONDIMENT,2016,(10):105-108.[doi:10.3969/j.issn.1000-9973.2016.10.023]
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酱油中总砷测定的分析研究
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调味品杂志（月刊）[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
105-108
栏目:
分析检测
出版日期:
1900-01-01

文章信息/Info

Title:
Analysis and Research for the Determination of Total Arsenic in Soy Sauce
文章编号:
1000-9973(2016)10-0105-04
作者:
蒋孟圆1; 2; 李文廷3; 欧利华3; 洪雪花3
1.云南民族大学民族药资源化学国家民委教育部重点实验室,昆明 650031;
2.云南省生物高分子功能材料工程技术研究中心,昆明 650031;
3.昆明市疾病预防控制中心,昆明 650228
Author(s):
JIANG Meng-yuan1;  2;  LI Wen-ting3;  OU Li-hua3;  HONG Xue-hua3
1.Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650031, China;
2.Engineering Research Center of Biopolymer Functional Materials in Yunnan Province, Yunnan Minzu University, Kunming 650031, China;
3.Kunming Center for Disease Control and Prevention, Kunming 650228, China
关键词:
酱油;  总砷;  湿法消解;  分析总结;  原子荧光光谱法
Keywords:
soy sauce;  total arsenic;  wet digestion;  analysis and summary;  atomic fluorescence spectrometry
分类号:
TS264.21
DOI:
10.3969/j.issn.1000-9973.2016.10.023
摘要:
目的:通过对酱油中总砷测定全程实验的分析研究,控制实验的准确进行,建立科学、准确、稳定的检测方法。方法:采用微波消解、湿法消解和干法消解三种消解方法进行实验比较,采取硝酸、高氯酸和硫酸混酸体系并采用优化条件进行样品消解,利用氢化物原子荧光光谱法进行检测。结果:实验的关键在于掌握好取样及加热步骤,砷在0～30 μg/L浓度范围内有良好线性关系,相关系数都在0.999以上,PTC T087(指定值为0.487 mg/L)酱油考核样总砷的测定,检测结果0.50 mg/L为满意结果。结论:控制好主要操作步骤,测定实验便能得到满意结果,通过比对后,湿法消解方法操作简便、准确灵敏,便于每一个实验室对酱油中总砷测定的实验开展。
Abstract:
Objective:To establish a scientific, accurate and stable method for the determination of total arsenic in soy sauce. Methods: Three digestion methods such as microwave digestion, wet digestion and dry digestion are compared. Adopt mixed acids(nitric acid, perchloric acid and sulfuric acid)and optimized conditions to digest samples, use hydride generation atomic fluorescence spectrometry to determine. Results: The key to the experiment is to have a good grasp of sampling and heating steps, the linear relationship is good within the concentration range of 0～30 μg/L, the correlation coefficient is greater than 0.999. The result of 0.50 mg/L is satisfactory for the determination of total arsenic in PTC T087 soy sauce(designated as 0.487 mg/L). Conclusion: Controlling the main operation steps, the experiment can get satisfactory results. The method is simple, accurate, sensitive and suitable for each laboratory to carry out the determination of total arsenic in soy sauce.

参考文献/References:

[1]胡乃梁,孔祥泰.氢化物-原子荧光法测定酱油中的砷[J].安徽大学学报(自然科学版),2005,29(3):75-78.
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[3]刘柳,张秀芝,封利会,等.ICP-DRC-MS法直接测定酱油中的砷和铅[J].中国卫生检验杂志, 2014,24(16):2306-2308.
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[7]宋洪强,郝云彬,吴益春,等.原子荧光光度法中湿法消解、微波消解、干灰化前处理法测定水产品中总砷含量的比较[J].浙江海洋学院学报(自然科学版),2010,29(4):367-372.

相似文献/References:

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　LIU Jing-yi,PENG Ming-ye,FU Cai-xia,et al.Study on the Quality of Citrus Peel Soy Sauce[J].CHINA CONDIMENT,2019,(10):5.

备注/Memo

备注/Memo:
基金项目:云南省应用基础研究计划(青年项目)(2012FD038)
作者简介:蒋孟圆(1983-),女,广西宜州人,副教授,博士,主要研究方向为药物化学与教学实验;
李文廷(1982-),男,云南凤庆人,理化检验技术中级,硕士,主要从事理化检验工作。
更新日期/Last Update: 1900-01-01