离子色谱法检测生鲜肉中二氧化氯及其副产物

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 148-151.

离子色谱法检测生鲜肉中二氧化氯及其副产物

汤晓艳¹,陈东宇¹,孙京新²,王敏¹,金芬¹,毛雪飞¹

1. 中国农业科学院农业质量标准与检测技术研究所
2. 青岛农业大学食品科学与工程学院

收稿日期:2012-03-18 修回日期:2012-12-26 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 汤晓艳 E-mail:txycaas@126.com
基金资助:
国家科技支撑计划项目课题;国家自然科学基金

Determination of Chlorine Dioxide and its Degradation By-Products in Raw Meat by Ion Chromatography

Received:2012-03-18 Revised:2012-12-26 Online:2013-01-25 Published:2013-01-15

摘要/Abstract

摘要：

本文建立了一种用离子色谱法（IC）同步检测生鲜肉消毒残留的二氧化氯（CLO2）及其降解副产物亚氯酸根(CLO2-)、氯酸根（CLO3-）含量。样品经0.05mol/L的磷酸盐缓冲液（pH 4.3—乙腈,50：50）提取，向离心后的上清液中加过量的亚硝酸根（NO2-）反应，氢氧化钙溶液调节pH值至7~8，并沉淀杂质离子，正己烷除脂，采用AS11-HC色谱柱分离，15mmol/L KOH溶液以1.0mL/min流速等度淋洗，电导检测器检测，外标法定量。本方法得出CLO2 、CLO2- 、CLO3-的最低检出限分别为0.5mg/L、0.7mg/L、0.5mg/L,定量限分别为1.0mg/L、1.2mg/L、1.0mg/L。这是首次利用IC法检测生鲜肉中CLO2、CLO2-、CLO3-含量，方法准确、可靠、实用性强。

Abstract:

An analytical method was developed to simultaneously determine chlorine dioxide（CLO2）and its degradation byproducts chlorite(CLO2-) and chlorate (CLO3-) in fresh meat by Ion Chromatography(IC). Sample preparation was extracted by 0.05mol/L phosphate buffer-acetonitrile solution( pH 4.3,50:50)，adjusting the pH value around 7~8 and eliminating impurities by calcium hydroxide solution, removing lipids with N-hexane. The optimum condition was achieved by separation on a AS11-HC column, eluting by 15 mmol/L KOH solution at a flow rate of 1.0mL/min, determinating by conductivity detector and external standard. The detection limit of CLO2-，CLO2，CLO3- were 0.7mg/L,0.5mg/L,0.5mg/L，limit of quantitation were 1.2mg/L,1.0mg/L,1.0mg/L. It was the first time using Ion Chromatography to detect the residues of CLO2-、CLO2、CLO3- in fresh meat with good accuracy, reliability and practicality.

中图分类号:

TS207.3

汤晓艳陈东宇孙京新王敏金芬毛雪飞. 离子色谱法检测生鲜肉中二氧化氯及其副产物[J]. 食品科学, 2013, 34(2): 148-151.

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