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目的找出面制食品中铝含量测定较优的样品消化方法。方法用硝酸-高氯酸和微波消解两种消化方法分别检测6份样品,对两种消化方法铝含量结果的变异系数及加标回收率进行比较分析。结果两种消化方法检测的结果的精密度差异无统计学意义(F=1.11P>0.05)两种消化方法检测结果的准确度差异无统计学意义(F=1.03P>0.05),微波消解法比硝酸-高氯酸消化方法用酸量少,省时。结论两种消化方法均可作为面制食品中铝含量测定的消化方法应用,微波消解比硝酸-高氯酸消化方法更加简便,更加易于操作。
Objective To find out the optimal method for digestion of aluminum in pasta food. Methods Six samples were detected by nitric acid - perchloric acid and microwave digestion respectively. The coefficients of variation of the aluminum content of the two digestion methods and the recoveries were compared. Results There was no significant difference in the accuracy of the two digestion methods (F = 1.11P> 0.05). There was no significant difference in the accuracy of the two digestion methods (F = 1.03P> 0.05) Than nitric acid - perchloric acid digestion method with less acid, save time. Conclusion Both digestion methods can be used as the digestion method for the determination of aluminum in pasta products. Microwave digestion is more simple and easier to operate than the nitric acid - perchloric acid digestion method.