摘要
本文建立了测定冷冻调制食品中复合磷酸盐各组分含量的离子色谱检测方法。该方法采用水超声萃取，以醋酸锌和亚铁氰化钾作为沉淀剂去除蛋白质和脂肪处理样品，离子色谱氢氧化钠淋洗液梯度洗脱，电导检测器检测冷冻调制食品中复合磷酸盐各组分的含量及总量。实验表明该方法可以达到以下指标：线性相关系数〉0．9990，精密度〈2％，加标回收率84．7—96．3％，满足要求。
An ion chromatography （IC） method for the determination of phosphate compound in frozen prepared food was developed in this paper. The sample was extracted by water used ultrasonic wave washer. After protein and fat precipitation by zinc acetate and potassium ferrocyanide, the sample was analyzed by IC using conductivity detector. The RSD, precision and standard recovery of the method were 〉0.9990, 〈2% and 84.7-96.3%, respectively.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第3期357-359,共3页
Modern Food Science and Technology
基金
上海市科委应用技术开发专项资金项目(2010-222)
