食品中磷检测方法的改进研究

Study on the improvement of determination method of phosphorus in food

中文关键词:  食品  磷  改进

英文关键词:food  phosphorus  improvement

中文摘要:

      目的 改进食品中磷的测定方法。方法 对GB 5009.87-2016第一法钼蓝分光光度法进行改进, 前处理方式采用微波消解法, 还原剂采用抗坏血酸, 并与标准方法进行比对分析。结果 改进的方法标准曲线线性良好, 精密度与回收率均符合要求, 检测结果与标准方法比较无显著统计学差异。结论 本研究改进的方法不仅缩短了检测时间, 而且避免了使用有毒有害化学药品, 保障了检验人员的身体健康和工作环境。

英文摘要:

      Objective To improve the determination method of phosphorus in food. Methods The first method of GB 5009.87-2016 (molybdenum blue spectrophotometry) was improved. Microwave digestion was used for the pretreatment and ascorbic acid was used for the reducing agent. The method was compared and analyzed with the standard method. Results The standard curve of the improved method was linear, precision and recovery met the requirements, and there was no significant statistical difference between the improved method and the standard method. Conclusion The improved method not only shortens the determination time, but also avoids the use of toxic and harmful chemicals, thus ensuring the health and working environment of the inspectors.