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目的:建立一种监测各类食品中铝含量的通用方法,以便于能在现阶段基层检测机构推广应用。方法:样品经微波消解无机化后,在缓冲溶液中,铝离子与铬天青S、聚乙二醇辛基苯醚(OP)、溴代十六烷基吡啶(CPB)反应生成蓝色的四元混合胶束,在波长620 nm测定反应溶液的吸光度进行定量分析。结果:该方法的回归方程为Mx=6.006×10-3+0.1687χ,r=0.9998;不同样品平行6次测定,其变异系数(RSD)在1.64%～6.77%之间;三种不同加标量的回收试验,6次平行测定其平均值的回收率分别为98.0%、100.7%、100.6%。结论:该方法测定各类食品中铝含量结果可靠,具有推广应用的价值。
OBJECTIVE: To establish a universal method for monitoring the aluminum content in various foodstuffs in order to promote the application of grass-roots testing organizations at this stage. Methods: After the samples were digested by microwave digestion, aluminum ions reacted with chrome azure S, polyethylene glycol octylphenyl ether (OP) and cetyl pyridinium bromide (CPB) in a buffer solution to generate a blue Quaternary mixed micelles, measured at 620 nm absorbance of the reaction solution for quantitative analysis. Results: The regression equation of this method was Mx = 6.006 × 10-3 + 0.1687 ×, r = 0.9998. The coefficient of variation (RSD) was between 1.64% and 6.77% for six different samples in parallel. Three different scalar Recovery test, the average of six parallel determination of the recovery rates were 98.0%, 100.7%, 100.6%. Conclusion: The determination of aluminum content in all kinds of foodstuffs is reliable and has the value of popularization and application.