摘要
目的建立食品中Cr（Ⅵ）的测定方法。方法以10％的盐酸作为浸提液，样品通过微波120℃浸提15min，提取液经WatersMAX小柱（500mg，6cc）分离后用5％氨水淋洗，然后将淋洗液定容，经石墨炉原子吸收法间接测量Cr（Ⅵ）含量。结果该方法在1～10μg／L的线性范围内具有良好的线性关系，r〉0．999，方法检出限为0．0087mg／kg，回收率均在90．24％～108．06％之间，RSD为3．19％～6．01％。结论该方法简便、快速、灵敏和准确，适合蔬菜、水果、谷物以及保健食品中Cr（Ⅵ）的检测。
Objective A method was developed for the determination of hexavalent chromium in foods. Methods Samples were microwave extracted with 10% hydrochloric acid for 15 min at 120 ~C. Then extracts were separated with Waters MAX cartridge （500 mg, 6 ec） and eluted by 5% ammonia water. The hexavalent chromium was indirectly quantified by AAS. Results The lineary range was satisfying within 1-10 μg/L, and the correlation coefficients were above 0. 999. The limit of detection was 0.008 7 mg/kg. The recoveries were 90. 24% -108.06% with relative standard deviations of 3.19%-6.01%. Conclusion The method was simple, fast, sensitive, accurate and suitable for the determination of hexavalent chromium in vegetables, fruits, grain and health foods.
出处
《中国食品卫生杂志》
北大核心
2014年第2期150-152,共3页
Chinese Journal of Food Hygiene
基金
北京市预防医学研究中心公益应用类课题(20130520)
