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本文建立了开放式灰化·氟电极测定食品中微量氟的方法。利用开放式灰化炉以炭化和灰化面粉、大米等食品,采用5ml 0.12mol/L的Mg(NO_3)_2和0.5ml 0.25mol/L的NaOH溶液作氟保护剂,在300℃炭化1h,继而在600℃灰化1h,所得灰分以0.5mol儿HCIO_4浸泡溶解20min后用氟电极测定氟含量。回收率为96.8%,SD为0.016,CV为3.9%,经统计检验,空白值(0.51μg)显著低于茂福炉灰化时的空白值(1.36μg)。
In this paper, an open ashing · fluorine electrode was established for the determination of trace fluorine in food. 5ml 0.12mol / L Mg (NO_3) _2 and 0.5ml 0.25mol / L NaOH solution were used as fluorine protectants in an open ash furnace to carbonize and ashes flour, rice and other foodstuffs, carbonized at 300 ℃ for 1h, Followed by ashing at 600 ℃ for 1h, the resulting ash was soaked in 0.5mol of HCIO_4 for 20min and then the fluorine content was measured with a fluorine electrode. The recovery was 96.8%, the SD was 0.016, and the CV was 3.9%. The statistical test showed that the blank value (0.51μg) was significantly lower than that of the blank (1.36μg) in the ashing furnace.