离子色谱法对食品中丙酸钙的测定

[目的]研究食品中丙酸钙含量的检测方法。[方法]分别采用水蒸气蒸馏法和直接提取法从样品中提取丙酸钙,用离子色谱法分别测定提取液中丙酸钙的含量。[结果]配制乙酸、丙酸和甲酸根离子混合标准溶液,做出乙酸、丙酸和甲酸根离子线性曲线,得到乙酸根离子线性相关性为99.91%,丙酸根离子线性相关性为99.92%,甲酸根离子线性相关性为99.95%,该方法中丙酸根离子的最低检出限为5 mg/L。样品溶液中加入400 mg/L丙酸根离子标准溶液做加标回收率试验,平均加标回收率为98.98%。在相同试验条件下,对400 mg/L丙酸根离子标准溶液进样6次,其相对标准偏差小于0.8%。[结论]样品处理的最佳方法为水蒸气蒸馏法。

Detection of Calcium Propionate in Foods by Ion Chromatography

[Objective] The purpose was to study the detection method of calcium propionate content in food.[Method] The calcium propionate was extracted from samples by using wet distillation and direct extraction method and the calcium propionate contents in extract liquid were determined by ion chromatography.[Result] The mixed standard solution of acetic acid,propanoic acid and formate ion was perpared for drawing their linear curves,then it was obtained that their linear correlativities were 99.91%,99.92% and 99.95% resp.and the lowest detection limit of propionate ion of this method was 5 mg/L.400 mg/L standard solution of propionate ion was added into sample solutions for performing recovery test of standard addition and the average recovery of standard addition was 98.98%.Under the same experimental condition,the RSD of 6 injections of 400 mg/L standard solution of propionate ion was less than 0.8%.[Conclusion] The best method for sample treatment was wet distillation.