年糕产品中吊白块残留的测定方法研究

食品科学 ›› 2008, Vol. 29 ›› Issue (11): 501-504.

年糕产品中吊白块残留的测定方法研究

王全林, 应璐, 张书芬, 周子焱

宁波市产品质量监督检验所；

出版日期:2008-11-15 发布日期:2011-12-08

Study on Determination Method of Sodium Bisulfoxylate Formaldehyde Residue in Rice Cake

WANG Quan-Lin, YING Lu, ZHANG Shu-Fen, ZHOU Zi-Yan

Ningbo Supervision and Inspection Institute of Product Quality,Ningbo 315041,China

Online:2008-11-15 Published:2011-12-08

摘要/Abstract

摘要： 本研究建立了一种新的适合于年糕食品中吊白块残留的测定方法。年糕中的吊白块残留经纯水直接提取,IonPacAS18柱分离,离子色谱外标法定量。实验优化了离子色谱分离条件,研究了吊白块的热稳定性和食品中常见阴离子与吊白块的分离度。在选定的离子色谱测定条件下,吊白块线性范围在0.1～200mg/kg。方法的加标回收率、检出限分别为87.8%～101.3%、0.05mg/kg,相对标准偏差为3.27%～5.00%(n=5)。该方法简便、快速。

关键词: 年糕, 吊白块残留, 离子色谱测定

Abstract: An novel method for determination of sodium bisulfoxylate formaldehyde residue in rice cake was developed.The sodium bisulfoxylate formaldehyde residue in rice cake was extracted by water,separated by using a IonPac AS18 analytical column and determined by the external standard method.The thermal stability of sodium bisulfoxylate formaldehyde and the resolution of ion chromatography between coexistent ions and sodium bisulfoxylate formaldehyde were also studied.Under selected condition of ion chromatography,the linear range,recoveries and detection limit are 0.1 to 200 mg/kg,87.8% to 101.32% and 0.05 mg/kg,respectively,and the relative standard deviation(n=5) is between 3.27% and 5.00%.The proposed method is simple and rapid.

Key words: rice cake, sodium bisulfoxylate formaldehyde residue, ion chromatography detection

王全林, 应璐, 张书芬, 周子焱. 年糕产品中吊白块残留的测定方法研究[J]. 食品科学, 2008, 29(11): 501-504.

WANG Quan-Lin, YING Lu, ZHANG Shu-Fen, ZHOU Zi-Yan. Study on Determination Method of Sodium Bisulfoxylate Formaldehyde Residue in Rice Cake[J]. FOOD SCIENCE, 2008, 29(11): 501-504.

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