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目的对离子色谱法测定面粉中溴酸盐的方法进行改进。方法样品经超纯水溶解、微波超声加热30min、高速离心沉淀、上清液过C18固相萃取小柱等前处理,用电导检测一离子色谱仪测定。结果该方法的最低检出限为0.01mg/kg,定量检出限为0.1mg/kg。平均回收率为92.5%～98.5%,RSD为0.27%～1.68%。结论该方线性范围宽、前处理简单、快速准确、分离效果好,可与常见共存阴离子同时分析,灵敏度高、重现性好,满足对面粉中溴酸盐含量的测定要求。
Objective To improve the method of determination of bromate in flour by ion chromatography. Methods The samples were dissolved in ultrapure water, heated in microwave for 30 min, centrifuged at high speed, supernatants were pre-treated with C18 solid-phase extraction cartridge and determined by conductivity detection-ion chromatography. Results The method has the lowest detection limit of 0.01mg / kg and the limit of quantification of 0.1mg / kg. The average recoveries ranged from 92.5% to 98.5% with RSDs of 0.27% to 1.68%. Conclusion The linear range of this method is simple, rapid and accurate. The separation effect is good. It can be analyzed simultaneously with common coexisting anions. It has high sensitivity and good reproducibility. It meets the requirements of determination of bromate content in flour.