离子色谱法测定腌制菜中NO2-及5种阴离子

Determination of NO2-and five kinds of anions in pickled vegetables by ion chromatography

吕伟超 ¹王哲 ¹李秋实 ²赵明³

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作者信息

1. 齐齐哈尔大学分析测试中心,黑龙江齐齐哈尔 161006;齐齐哈尔大学国家市场监管技术创新中心(工业大麻),黑龙江齐齐哈尔 161006
2. 齐齐哈尔大学分析测试中心,黑龙江齐齐哈尔 161006
3. 齐齐哈尔大学国家市场监管技术创新中心(工业大麻),黑龙江齐齐哈尔 161006
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摘要

采用离子色谱法对腌制酸菜、酸乳瓜及榨菜中CH3CH(OH)COO-,Cl-,NO2-,NO3-,PO43-,SO42-的质量分数进行测定.样品破碎后用超纯水超声浸提,经离心、抽滤后进行测定.在对NO2-测定之前,增加了样品提取液的预处理步骤,降低了对NO2-测定的干扰.在测定浓度范围内,CH3CH(OH)COO-,Cl-,NO2-,NO3-,PO43-,SO42-的色谱峰面积与其质量浓度呈良好的线性关系,相关系数(R2)分别为 0.999 9,0.999 8,0.999 9,0.999 9,0.999 8,0.999 7,方法检出限(S/N=3)分别为 3.543,0.432,0.294,0.916,1.673,0.656 mg/kg.样品中 NO2-的最高检出量为5.65 mg/kg,未超过GB2760-2014规定的限值.测定结果的相对标准偏差RSD(n=5)为4.65％,样品的加标回收率为92.3％～96.4％.

Abstract

The mass fraction of CH3CH(OH)COO-,Cl-,NO2-,NO3-,PO43-,SO42-in pickled sauerkraut,pickled melon and pickled mustard were determined by ion chromatography.Samples were crushed then extracted by ultra pure water and determined after centrifugation and filtration.The pretreatment step of the sample extract was added before the determination of nitrite to eliminated the interference of nitrite determination.The chromatography peak area of CH3CH(OH)COO-,Cl-,NO2-,NO3-,PO43-and SO42-shows good linear relationship with mass concentration in the measured concentration range.The correlation coefficient(R2)are 0.999 9,0.999 8,0.999 9,0.999 9,0.999 8 and 0.999 7,respectively.The method detection limits(S/N=3)are 3.543,0.432,0.294,0.916,1.673 and 0.656 mg/kg,respectively.The highest detection amount of NO2-in the sample is 5.65 mg/kg,which do not exceed the limit value specified in GB2760-2014.The relative standard deviation(n=5)of the measured results is 4.65％,with the recovery of standard added in samples from 92.3％to 96.4％.

关键词

离子色谱法/腌制蔬菜/NO2-/质量分数测定

Key words

ion chromatography/pickled vegetables/NO2-/content detection

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出版年

2024

高师理科学刊

齐齐哈尔大学

高师理科学刊

影响因子：0.351

ISSN：1007-9831

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