面制食品中铝含量的ICP-AES测定方法

目的建立检测面制品中铝含量的电感耦合等离子体发射光谱方法。方法采用干法灰化样品,在酸性条件下溶解残渣或用微波湿法消解样品,定容制成试样溶液。采用电感耦合等离子体发射光谱法对样品中铝元素的含量进行测定。结果方法最低检出限为0.020μg/ml;方法定量限为0.10μg/ml;样品最低检出浓度为2.5mg/kg;在0.2～50.0μg/ml范围内呈线性关系,相关系数r=0.9998;回收率在96.0%～102.5%之间;测定结果相对标准偏差为1.3%。结论该方法操作简便,快速,准确,干扰小,检出限低,适用于测定面制食品中铝含量。

Determination of Aluminium in Pasta Products by ICP-AES

Objective] To establish a determination method of aluminium in pasta products by Inductively Coupled Plasma Optical Emission Spectrometry （ICP-AES）. Methods] The dry ashing samples in acidic environment were dissolved or digested with micro- wave-liquid phase method, then the solution at constant volume was prepared. The aluminium content of samples was determined with ICP-AES. Results] The lowest detection limit was 0. 020 μg/ml;the quantitative limit of the method was 0. 1μg/ml; the low- est detection concentration of the sample was 2.5mg/kg; linear relation showed in the range of 0.2 - 50.0 μg/ml, the Correlation Coefficient r = 0.9998 ; the relative standard deviation of test result was 1.3%, when the recovery ranged from 96 -102.5%. Conclusion ] For the characteristics of simple, quick, rapid, accurate, with small interference and lower detection limit, this method applies to determining aluminum content in pasta products.