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目的:国标GB/T5009.182-2003对面制食品铝含量的测定采用湿法消化样品,步骤繁琐而且在处理过程中加入的酸难以完全除尽,剩余的酸对结果有影响。本方法是采用在样品前处理过程中加入硝酸镁和氧化镁改进,简便、快速、准确,在实验步骤中加入聚乙二醇辛基苯醚(OP)溶液形成四元胶束稳定性好,显色效果明显。方法:用改进的方法对2009年、2010年及2011年三年面制食品中铝含量测定进行分析与探讨。结果:本方法的检出限(LOD)为0.07μg,定量限(LOQ)为0.2μg,回收率96%～98%,标准偏差0.010～0.012,RSD 0.59%～2.17%。结论:快速测定方法简化了样品处理步骤,显色效果好,节省了时间,易于掌握应用。
Purpose: GB GB / T5009.182-2003 Determination of aluminum content of pasta food Wet digestion of samples, tedious and difficult to completely remove the acid added during the treatment, the remaining acid has an impact on the results. The method adopts the method of adding magnesium nitrate and magnesium oxide during the pretreatment of the sample and is simple, rapid and accurate. The method comprises the following steps of: adding the solution of polyethylene glycol octylphenyl ether (OP) to form the quaternary micelles with good stability, Significant color effect. Methods: An improved method was used to analyze and discuss the determination of aluminum content in pasta products in 2009, 2010 and 2011. Results: The limit of detection (LOD) was 0.07μg, the limit of quantification (LOQ) was 0.2μg, the recovery was 96% ~ 98%, the standard deviation was 0.010 ~ 0.012, and the RSD was 0.59% ~ 2.17%. Conclusion: The rapid determination method simplifies the sample processing steps, the color effect is good, save time and easy to grasp the application.