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

Abstract

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.

CLC Number:

TS207.3

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