用均匀设计和逐步回归优化食品中碘的碱灰化法测定试验条件的探究.DOC

用均匀设计优化食品中碘的碱灰化-砷铈催化分光光度法测定条件 郭百锁 贾清珍 陈红云 温新平 程晓天 张向东 李秉政 王永平 任艳婷 韩凌凌 基金项目：2009年山西省卫生厅科技攻关计划项目（200923） 作者单位：041000 山西省地方病防治研究所克甲病研究室 作者简介：郭百锁（1970-），男，山西省临汾市人，副主任医师，从事碘缺乏病的防治研究工作，Email：guobaisuo_sxlf@163.com 【摘要】 目的 用均匀设计法优化食品中碘的碱灰化-砷铈催化分光光度法测定条件。 方法 根据现行食品中碘的碱灰化测定法，用均匀设计U*8（84）表安排测定条件的最优组合Application of uniform design to optimize the experimental conditions of determination iodine in foods by alkaline ashing – As3+-Ce4+ catalytic spectrophotometric method. Guo Bai-suo，Jia Qing-zhen，Chen Hong-yun，Wen Xin-ping，Cheng Xiao-tian，Zhang Xiang-dong，Li Bing-zheng，Wang Yong-ping，Ren Yan-ting，Han Ling-ling. Shanxi Institute for prevention and treatment of endemic disease， Linfen 041000，China [Abstract] Objective Application of uniform design to optimize the experimental conditions of determination iodine in foods by alkaline ashing – As3+–Ce4+ catalytic spectrophotometric method. Methods According to the current iodine in foods determination of alkali ashing method，The uniform design table U*8 (84) for the experimental conditions was arranged (K2CO3–ZnSO4 mixed solution, KClO3-NaCl mixed solution, ashing temperature, ashing time), iodine content in soybean was determined, and the recovery rate was calculated. the mathematical model of recovery rate and the various test conditions was formed. the optimal combination assay conditions were calculated. As the verification, this combination method was repeated determination of iodine content in soybean 3 times. Results The optimal combination of determination conditions was：K2CO3–ZnSO4 mixed solution 1.5 ml and KClO3-NaCl mixed solution 1.5 ml，ashing temperature of 550℃，ashing time 4.5h . determination of recovery rate best. The average recovery rate of determination of iodine content in soybean was 101.6% for the 3 time. Conclusions The determination conditions optimal combination was used in determination of iodine content, with satisfactory results. [Key words] Uniform design; Iodine in food; Determination; Alkali