| 食品中糖精钠的导数光谱分析 |
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| 引用本文： | 宋远志 范忠群. 食品中糖精钠的导数光谱分析[J]. 卫生研究, 1996, 25(2): 123-124 |
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| 作者姓名： | 宋远志 范忠群 |
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| 作者单位： | 湖北省十堰市东风汽车公司卫生防病中心 |
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| 摘 要： | 应用４阶导数光谱测定食品中糖精钠，样品及加标样品在２３２．２ｎｍ和２２４，８ｎｍ出现了糖精钠的特征吸收峰，样品提取液加标回收率为７８．３％～１１２．７％，均值为９７．４％，加标样品回收率为７３．８％～１０８．６％，均值为９４．４％。样品测定相对标准偏差为０．０％～３．８％。
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| 关 键 词： | 导数光谱，食品，糖精钠，分析 |
Analysis of sodium saccharin in foods by derivative spectrum |
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| Song Yuanzhi,Fan Zhongqun. Analysis of sodium saccharin in foods by derivative spectrum[J]. Journal of hygiene research, 1996, 25(2): 123-124 |
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| Authors: | Song Yuanzhi Fan Zhongqun |
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| Abstract: | Sodium saccharin in food was analyzed by derivative spectrum. The peaks of sodium saccharin in the samples and the added standards appeared at 232. 2 nm and 224. 8 nm at the fourth derivative spectrum. The recoveries of sodium saccharin in samples extracted by ether and then added with standards were 78.3%￣112.7%, and the recoveries of the added standard samples were 73.8%￣108.6%. The relevant standard deviation of samples were 0%￣3.8%. |
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| Keywords: | sodium saccharin food derivative spectrum analysis |
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