豆粕中溶剂残留检测方法的研究

通过研究基准豆粕的制作方法和标样、样品前处理影响因素,建立一种能准确测定豆粕中溶剂残留量的方法。结果表明:制作基准豆粕时,加入适量水,有助于残留的有机溶剂充分挥发,得到合格的基准豆粕;标样结果稳定性与加水量关系不大,选择标样与样品的加热平衡温度均为120℃,加热平衡时间均为120 min,加水量均为200μL(3 g豆粕),样品重复性试验的精密度为0~4. 5%。对相同样品,采用本试验方法的测定结果较国标方法的高,更能准确反映豆粕的质量情况。

Determination method of solvent residue in soybean meal

The method for accurate measuring the solvent residue in soybean meal was established by studying the preparation method of the base soybean meal and the pretreatment conditions of standard sample and sample. The results showed that when preparing the base soybean meal,adding appropriate water could help the residual organic solvent fully volatilize and obtain the qualified base soybean meal.The stability of standard sample results were not related to the addition of water. The pretreatment conditions of standard sample and sample were obtained as follows: heating equilibrium temperature 120 ℃,heating equilibrium time 120 min,water amount 200 μL( on the basis of 3 g soybean meal). The precision of repeated experiment of sample was 0-4. 5%. In the case of the same sample,the measurement results of this method were higher than that of the national standard method. The method established was more accurate to reflect the quality of the soybean meal.