离子色谱同时测定烘焙食品中两种形态磷酸盐

建立一种离子色谱电导抑制法同时测定食品中正磷酸盐和焦磷酸盐新的分析方法.样品经0.5％HCl溶液溶解,固相萃取柱去除有机杂质,Ag/H柱去除大量的Cl-后,以KOH作淋洗液梯度洗脱,电导抑制法检测.在优化的分离条件下2种添加剂的检出限分别为0.5mg/L和1.0mg/L,标准混合溶液连续6次进样,相对标准偏差为0.45％和0.69％,样品测定的平均回收率为96.5％、93.8％.该方法可快速、准确地分析烘焙食品中正磷酸盐和焦磷酸盐.

Simultaneous Determination of Phosphate and Pyrophosphate in Baked Foods by Ion Chromatography

A novel method for the determination of phosphate and pyrophosphate in baked foods by ion chromatograp hy(IC) was developed.The samples were extracted by 0.5 % HCl solution at room temperature;and then Ag/H solid phase extraction(SPE) column was used to eliminate the interferences of Cl-.The separation was used KOH gradient elution coupled with a suppressor type conductivity detector.Under optimum conditions,the detection limits were 0.5 mg/L and 1.0 mg/L.The relative standard deviations were 0.45 % and 0.6...