[ECD气相色谱仪测定食品中总溴]。

R Matsuda, K Sasaki, Y Saito
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引用次数: 0

摘要

研究了气相色谱- ECD法测定食品中各种化学形态的总溴的方法。食品样品用KOH在600℃下灰化2h,残留物溶于水过滤。滤液用硫酸酸化,溶液中加入高锰酸钾溶液。分离得到的溴与环戊酮反应,用己烷萃取,用ECD气相色谱仪定量。该方法对溴的回收率可达80%以上,检出限低于常规方法。用该方法定量测定了总饮食研究项目样品中的总溴,并对总溴摄入量进行了估算。溴的总摄入量为8-12毫克,约为每日推荐摄入量(1毫克/千克/天)的20%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
[Determination of total bromine in foods by ECD gas chromatograph].

A determination method for total bromine that presents in various chemical forms in foods by gas chromatograph with ECD was investigated. Food samples were ashed with KOH at 600 degrees C for 2h and the residue was dissolved in water and filtered. The filtrate was acidified with sulfuric acid, and potassium permanganate solution was added to the solution. The liberated bromine was reacted with cyclopentanone and the product was extracted with hexane and quantified by gas chromatograph with ECD. Recovery of bromine by this method was more than 80% and the detection limit was lower than that of the conventional method. The total bromide in the samples prepared for the total diet study program was quantified by this method and the total intake of bromine was estimated. The total intake of bromine was 8-12 mg and about 20% of ADI (1 mg/kg/day).

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