离子色谱法测定食品中的二氧化氯及其副产物

Determination of chlorine dioxide and its by-products in food by ion chromatography

中文关键词:  离子色谱法  二氧化氯  硫酸盐

英文关键词:ion chromatography  chlorine dioxide  chlorine trioxide

中文摘要:

      目的 建立离子色谱法同步检测食品中消毒残留的二氧化氯及其副产物氯酸盐含量的分析方法。 方法 用超声波处理浸泡的水中的样品并振荡提取, 经离心取上层液。采用离子色谱进行分析, 采用AS-19色谱柱分离, 20 mmol/L KOH溶液以1.0 mL/min流速等度淋洗, 电导检测器检测, 外标法定量。结果 各化合物的质量浓度与其相应峰面积呈线性关系。检出限为0.05 mg/L。测定值的相对标准偏差为3.6%~8.9%(n=6), 加标回收率在81.6%~92.5%之间(n=6)。结论 利用离子色谱法检测食品中的二氧化氯及其副产物氯酸盐, 方法准确、可靠、实用性强。

英文摘要:

      Objective To establish a method for simultaneous determination of chlorine dioxide and its by-products chlorine trioxide in food by ion chromatography. Methods The samples were soaked with ultrasonic wave and extracted by vibration, and then the upper liquid was centrifuged. The upper liquid was analyzed by ion chromatography with AS-19 column separation and 20 mmol/L KOH solution by 1.0 mL/min flow rate isocratic elution, detected by the conductivity detector and quantified by external standard method. Results The mass concentration of the compounds was linearly related to their corresponding peak area. The limit of detection was 0.05 mg/L. The relative standard deviation were 3.6%~8.9% (n=6), and the recoveries were 81.6%~92.5% (n=6), respectively. Conclusion The established method for determination of chlorine dioxide and chlorine trioxide in food is accurate, reliable and practical.