对食品中铝含量国标测定方法的改进-食品科学.PDFVIP

392 2007, Vol. 28, No. 08 食品科学 ※分析检测 付钰洁，郝雪菲，张晓凤，项锦欣，夏 爽 (重庆工学院生物工程学院，重庆 400050) ：针对目前市场上存在的油炸膨化食品的安全问题，在GB/T5009.182－2003膨化食品中铝含量检测方法的 基础上对检测条件(Al3+ 与溴化十六烷基三甲胺、铬天青S形成的三元络合物最大吸收波长、络合物显色稳定性、酸 度、试剂浓度等)进行了优化探索，提高了的络合物稳定性，在样品处理时，分别采取酸消解法、碱浸法、酸 浸法和灰化法从油炸膨化食品中分离浸取铝，灰化法的浸取效果最好。针对市场上的油条、油饼、薯片、馒头 等油炸膨化食品，用改进国标法测定其铝含量，标准曲线线性好，检出限较低，回收率高，结果较为准确。 ：铝；光度法；膨化食品 Improvement of National Standard Method of Determination of Aluminum Content in Food FU Yu-jie，HAO Xue-fei，ZHANG Xiao-feng，XIANG Jin-xin，XIA Shuang (Biological Engineering College, Chongqing Institute of Technology, Chongqing 400050, China) Abstract ：In view of the food security problems on oil fries or puffs in the present markets, the research on the determining conditons was done, based on GB/T5009.182－2003 determination method of aluminum in puffed food. Such factors as the maximum absorbing wavelength of complex of aluminum ion and bromination hexadecyl trimethylamine and chromazurine, colour stablity of complex, pH, concentration of agents were discussed and resulted in the more stable complex. When dealing with samples, acid solution, alkali immersion, acid immersion, ash method were chosen as separating aluminum methods. Ash cake, potato chips, method is optimal. Some oil fried or puffed foods including deep-fried twisted dough sticks, deep-fried dough steamed bread were analysed using the improved national standard determination method. The results are accurate with good linearity of standard curve, low detection limit and high recovery. 收稿日期：2007-05-06 作者简介：付钰洁 (1977-)女，讲师，硕士研究生，主要从事食品安全检测方向的研究。 2.2 虾中虾青素单体和酯含量的比较