抑制褪色光度法测定油炸面制食品中痕量铝

建立抑制褪色光度法快速测定食品中痕量铝的方法。在硫酸介质中,一定量的铝离子对溴酸钾氧化罗丹明B褪色有抑制作用,据此建立了抑制褪色光度法快速测定食品中痕量铝的新体系,最大吸收波长为550 nm。在1 mol/L硫酸介质中,铝含量在0.07~0.4μg/mL范围内与吸光度具有良好的线性关系,相关系数r=0.9995,检出限为0.02μg/mL。用该方法测定油炸面制食品中痕量铝,测定结果的相对标准偏差为1.3%~3.1%(n=11),加标回收率为99.3%~103.5%。该方法测定结果准确可靠,可用于食品中痕量铝的测定。

Determination of trace aluminum in fried wheat flour food with inhibition fading photometry

The method for rapid determination of trace aluminum in food was established by inhibit fading spectrophotometry.A certain amount of Al3+has an inhibitory effect on the fading of KBrO3 oxidized rhodamine B in 1 mol/L sulfuric acid mediumin.Based on this,a new system for rapid detection of trace aluminum in food was established.The maximum absorption wavelength was 550 nm.The aluminum content had good linear relationship with the absorbance in the range of 0.07-0.4μg/mL.The detection limit is 0.02μg/mL and the correlation coefficient r=0.9995.Using this method to determine the trace aluminum in fried wheat flour food,the recovery rate was 99.3%-103.5%,and the relative standard deviation of determination results was 1.3%-3.1%(n=11).The method is accurate and reliable,and it is suitable for determination of trace aluminum in food.