【摘要】 目的探讨较优消化方法测定面粉中铝的含量。方法用干法消化和微波消解两种前处理方法对面粉质控样进行消解,用改进后的铬天青(S)法测定比较。结果面粉中铝含量在0.50~5.0μg/25ml浓度范围内吸光度与浓度呈良好线性关系,r=0.9 996;干法消化和微波消解回收率分别为84.8%~100.9%、87.6%~102.2%,相对标准偏差分别为4.4%和1.5%。结论两种前处理方法都具有良好的精密度和准确度,都可作为面粉中铝含量测定的消化方法应用。微波消解法操作简化,省时省力,可大大提高工作效率,值得推广。更多还原

【Abstract】 Objective Explore the optimum digestion method for the determination of aluminum content of the flour. Methods To digest flour quality control samples by using dry digestion and microwave digestion in two pre- treatment methods,to compare by using improved chromium Azure assay( S). Results Aluminum content in the flour 0. 50- 5. 0μg /25 ml concentration range of absorbance and concentration showed a good linear relationship,r = 0. 9996; dry digestion and microwave digestion recoveries were 84. 8%- 100. 9%,87. 6%- 102. 2%,the relative standard deviation was 4. 4% and 1. 5% respectively. Conclusions Two pre- treatment methods have good precision and accuracy,both can be applied as a digestive determination of aluminum content in flour. Microwave digestion method simplifies operation,saving time and effort,can greatly improve efficiency,it is worth promoting.更多还原