纳米TiO2富集-单扫描极谱法测定银杏中痕量镉含量的研究

食品科学 ›› 2005, Vol. 26 ›› Issue (4): 215-218.

纳米TiO2富集-单扫描极谱法测定银杏中痕量镉含量的研究

陈爱英, 谢晓峰, 徐娟, 崔竹梅

上海交通大学材料与工程学院；上海大学环境及化学工程学院；常熟理工学院生物系

出版日期:2005-04-15 发布日期:2011-09-19

Study on Determination of Trace Cadmium in Ginkgo Biloba Linn by Nano-TiO2 Preconcentration-Single-Sweep Polarography

CHEN Ai-Ying, XIE Xiao-Feng, XU Juan, CUI Zhu-Mei

1.School of Materials and Engineering, Shanghai Jiaotong University; 2.School of Environment and Chemical Engineering, Shanghai University; 3.Biology of Department, Changshu Institute of Science and Technology

Online:2005-04-15 Published:2011-09-19

摘要/Abstract

摘要： 采用硝酸-过氧化氢消解银杏样品,以碘化钾-酒石酸钾钠-抗坏血酸-盐酸-四丁基碘化铵的混液作为底液,经纳米级TiO2富集后,并在不经除去TiO2的情况下,用单扫描极谱法测定样品中Cd2+含量。实验表明,在pH=7～8条件下,Cd2+富集率可达90%以上;在底液酸度（HCl=0.05mol/L）、50℃恒温水浴条件下超声波分散5min后的解析率为95%。本方法的线性范围为0.008～1.2μg/ml,检出限为0.002μg/ml,对0.1μg/ml和0.8μg/ml的Cd2+溶液重复测定8次,相对标准偏差RSD分别为4.8%、2.5%,回收率在95%～105%之间。

关键词: 纳米二氧化钛, 富集, 单扫描极谱法, 银杏, 镉

Abstract: The Ginkgo Biloba Linn sample was digested by HNO3-H2O2, and using nanoparticle TiO2 as adsorbent, Cd(Ⅱ) could be determined by single-sweep polarography in supporting electrolytes of KI-NaKC4H4O6-VC-HCl-N(C4H9)4I . The TiO2 needed not to be separated when determining. The results showed that the rate of cadmium adsorption was over 90% at pH=7～ 8. When the eluted conditions were: HCl 0.05mol/L, heated by water-bath at 50℃ and 5-minnute-long radiation of ultrasonic wave, the eluted rate was over 95%. The linear range of this method was 0.008～1.2μg/ml and the detection limit 0.002μg/ml, the RSD 4.8% and 2.5% respectively. Afte assaying eight times (n=8)at 0.1μg/ml and 0.8μg/ml level for Cd(Ⅱ), the recovery was in the range of 95%～105%.

Key words: nano-TiO2, preconcentration, single-seep polarography, Ginkgo Biloba Linn, cadmium

陈爱英, 谢晓峰, 徐娟, 崔竹梅. 纳米TiO2富集-单扫描极谱法测定银杏中痕量镉含量的研究[J]. 食品科学, 2005, 26(4): 215-218.

CHEN Ai-Ying, XIE Xiao-Feng, XU Juan, CUI Zhu-Mei. Study on Determination of Trace Cadmium in Ginkgo Biloba Linn by Nano-TiO2 Preconcentration-Single-Sweep Polarography[J]. FOOD SCIENCE, 2005, 26(4): 215-218.

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