酸煮滴定法测定海蜇产品中的明矾

食品科学 ›› 2008, Vol. 29 ›› Issue (9): 481-484.

酸煮滴定法测定海蜇产品中的明矾

岑剑伟, 李来好, 杨贤庆, 郝淑贤, 陈胜军, 吴燕燕, 石红, 周婉君

中国水产科学研究院南海水产研究所；

出版日期:2008-09-15 发布日期:2011-12-08

Determination of Alum in Jellyfish Products by Titration Method after Acid Boiling

CEN Jian-Wei, LI Lai-Hao, YANG Xian-Qing, HAO Shu-Xian, CHEN Sheng-Jun, WU Yan-Yan, SHI Hong, ZHOU Wan-Jun

South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China

Online:2008-09-15 Published:2011-12-08

摘要/Abstract

摘要： 明矾可改善海蜇产品品质,但会导致铝离子残留,因此需对海蜇产品中明矾含量进行监测,以保障其食用安全。本研究选用EDTA滴定法测定海蜇产品中明矾含量,采用酸溶液代替水溶液处理样品,分析酸的种类、浓度和煮沸时间对测定结果和过滤效果的影响。结果表明,用0.6mol/L高氯酸溶液沸煮6min后,样品过滤速度快,本方法测定结果明显高于现行标准检测方法所得结果,与电感耦合等离子体发射光谱仪测定结果一致。样品加标平均回收率达98.91%,相对标准偏差为1.69%,检出限为0.05%。海蜇样品经高氯酸溶液浸提加热处理明显改善提取效果,加快实验速度,提高灵敏度和精确度,为海蜇产品中明矾的测定提供了更好的方法,值得推广应用。

关键词: 海蜇, 明矾, 滴定, 测定方法

Abstract: Alum addition can improve quality of jellyfish products , but cause aluminum residue, so it is necessary to guarantee their safety by mornitoring relevant products. The alum content in the jellyfish was detected by titration method with ethylene diamine tetracetic acid (EDTA). Acid solutions were adopted in pretreatment instead of aqueous sdution ; and effects of acid variety, concentration of acid, and boiling time on determination results and filtration efficiency were analyzed. The results showed that, after being treated by 0.6 mol/L HClO4 and boiled for 6 min, the filtration speed of sample is accelerated, and the determination result is higher than that of standard method. identical with that by ICP-OES method. The average recovery rate of this method is 98.91%, the relative standard deviation is 1.69%, and the detection limit is 0.05%.By boiling treatment with HClO4, and the accuracy and precision are improved. This method can be used more suitably for the alum determination in jellyfish products.

Key words: jellyfish products, alum, titration, determination

岑剑伟, 李来好, 杨贤庆, 郝淑贤, 陈胜军, 吴燕燕, 石红, 周婉君. 酸煮滴定法测定海蜇产品中的明矾[J]. 食品科学, 2008, 29(9): 481-484.

CEN Jian-Wei, LI Lai-Hao, YANG Xian-Qing, HAO Shu-Xian, CHEN Sheng-Jun, WU Yan-Yan, SHI Hong, ZHOU Wan-Jun. Determination of Alum in Jellyfish Products by Titration Method after Acid Boiling[J]. FOOD SCIENCE, 2008, 29(9): 481-484.

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