面包制品中溴酸盐含量的分析

Determination of bromate in bread products

中文关键词:  溴酸盐  离子色谱  面包制品  北京地区

英文关键词:bromate  ion chromatography  bread products

中文摘要:

      目的 建立面包制品中痕量溴酸盐的离子色谱测定方法, 对北京地区零售面包制品进行随机抽样测试。方法 样品使用超声、离心及过滤等方法进行预处理后, 采用测试条件为IonPac AS23阴离子交换柱, Na2CO3/NaHCO3等度淋洗, 电导检测器, 进样体积为500 μL进行检测, 采用基质标准曲线外标法定量。结果 溴酸盐在1~100 μg/L范围内具有良好的线性关系, 相关系数r=0. 9999; 5种不同浓度标准溶液的相对标准偏差(RSD)均小于10%; 对北京地区市售面包制品中的溴酸盐进行了检测, 加标回收率在97%~103%之间; 最低检出限为0.2 mg/kg。结论 该方法具有灵敏度高、操作简单、重现性卓越等特点, 适用于面包制品中痕量溴酸盐的检测。

英文摘要:

      Objective To establish a method for the detection of trace level bromate in bread products by ion chromatography in Beijing area. Methods Bromate was extracted from the sample by ultrasonic, centri-fugation and filtration. The separation of bromate was achieved by IonPac AS23 anion exchange column and a carbonate/bicarbonate buffer solution was selected. The conductivity detector was used for detection with a sampling volume of 500 μL. Sample matrix-matched calibration was used to determine the bromate content by external standard. Results Between 1 μg/L and 100 μg/L, bromate content have a good linear relation. The detection linear coefficient is 0.9999, and RSD of the peak area for the standard solution of 5 different concentrations was below 10%. The method was applied to the detection of bromate in Beijing′s bread products. The recoveries of spiked standard were 97%~103%. The detection limit of bromate was decreased to 0.2 mg/kg. Conclusion This method is highly sensitive, rapid and simple, which could be used to determine the bromate in bread products.