ICP-AES检测市售调味料酒中营养元素

摘要

ICP-AES method is established to determine the various nutrient elements in cooking wine simultaneously.The samples are added with nitric acid and hydrogen peroxide after being pretreated, and then being digested in microwave digestion instrument,the content of eleven kinds of nutrient elements of Ca,Mg,Sr,P,Fe,Mn,Cu,Zn,Cr,Mo and Co is detected directly by ICP-AES method,and the working conditions of the instrument are optimized,the detection limits of the instrument with 11 elements range from 0.0002~0.168 mg/L,the detection limits of the method range from 0.0001~0.084 mg/L,the relative standard deviation is between 0.43% and 1.59%,the recovery is between 96.1% and 104.4%.The results show that the content of Ca,Mg and P is the highest among the 11 elements in the cooking wine with rice or japonica rice as raw material,and the content of Fe,Mn and Zn is following.This method is suitable for rapid detection of nutrient elements in cooking wine,which can satisfy the demands of daily analysis.%建立调味料酒中多种营养元素同时测定的ICP-AES法。料酒预处理后采用硝酸和过氧化氢体系在微波消解仪中消解，用电感耦合等离子体原子发射光谱仪采用标准曲线法直接检测料酒中钙、镁、锶、磷、铁、锰、铜、锌、铬、钼和钴11种营养元素含量并对仪器工作条件进行了优化，经过优化后，11种元素的仪器的检出限为0．0002～0．168 mg／L，方法的检出限为0．0001～0．084 mg／L，相对标准偏差（RSD）在0．43％～1．59％之间，回收率结果在96．1％～104．4％之间。结果显示：以大米或粳米作为原料的料酒中，钙、镁和磷等营养元素的含量较高，铁、锰、锌含量次之。该法适用于调味料酒中营养元素的快速检测，可满足日常分析的需求。