贵州医科大学学报

2006, (01) 54-57+60

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豆制食品中甲醛残留量不同检测方法的比较
A Comparative Study on Test Methods for the Content of Formaldehyde Residues in Fuzhu

辛小青;周琳业;聂四平;杨敬;陈再平;
XIN Xiao-qing,ZHOU Lin-ye,NIE Si-ping,YANG Jing,CHEN Zai-ping(Department of Nutrition and Food Hygiene,School of Public Health,Guiyang Medical College,Guiyang 550004,China)

摘要(Abstract):

目的:探讨不同甲醛含量检测方法对测定结果的影响,并对实验条件进行了选择,为建立食品中甲醛检测方法提供实验依据。方法:用2种预处理方法、2种测定甲醛残留量的方法,对同一甲醛阳性样品进行定性、定量检测,比较组间甲醛检测值、变异系数、回收率的差别。用有重复的正交法对可能影响甲醛测定的条件进行选择。结果:经不同的预处理方法、检测方法所得的甲醛含量、组间差异有显著性(P<0.05)。不同预处理方法、检测方法组合得到的平均回收率分别为:浸泡-乙酰丙酮法组合为101.4%,浸泡-盐酸苯肼法组合为79.7%,蒸馏-乙酰丙酮法为106.6%。通过用重复的正交法L9(33)对可能影响测定结果的3种效应分析后发现,乙酸浓度及浸泡时间对测定结果影响无统计学意义,显色剂添加量对吸光值的影响有统计学意义。结论:在测定食品中甲醛、吊白块残留量时使用浸泡法为样品预处理方法,检测方法采用乙酰丙酮法。测定条件为:2%乙酸浸泡2 h,显色剂使用量为5 m l。
Objective: To find a method with high accuracy and precision to check formaldehyde residues(FR) in fuzhu.Methods: Quantitative and qualitative studies were carried out with 2 sample pretreatment methods and 2 determination methods on one FR positive sample.The test results,coefficients of variation(CV),and recycle rates obtained with different methods were compared.The experimental conditions were selected according to results of replicated orthogonal experiments [L_9(3~3)] that were designed to find the major influencing factors affecting the results of determination.The interaction between factors was not considered.Results: The test results of FR and CV were significantly different in different combination of pretreatment and determination method groups.The average recycle rates were 101.4%(96.7%~108.2%) in C_2H_4O_2 immersion-acetylacetone method group,79.7%(63.8%~99.6%) in C_2H_4O_2 immersion-phenylhydrazine hydrochloride method group,and 106.7%(60.5%~144.9%) in wet distillation-acetylacetone method group.The added level of acetoacetone was found to be the major influencing factor on determination of HCHO.Conclusions: Different test results of FR could be obtained when different pretreatment methods and determination methods were adopted.It is suggested that food samples be pretreated with C_2H_4O_2 infusion method(2% C_2H_4O_2,2 hours) and determinated with acetylacetone method(adding 5ml of acetoacetone).

关键词(KeyWords): 甲醛;食品污染;食品检查;乙酰丙酮法;盐酸苯肼法
formaldehyde;food contamination;food inspection;acetylacetone method;phenylhydrazina hydrochloride method

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作者(Author): 辛小青;周琳业;聂四平;杨敬;陈再平;
XIN Xiao-qing,ZHOU Lin-ye,NIE Si-ping,YANG Jing,CHEN Zai-ping(Department of Nutrition and Food Hygiene,School of Public Health,Guiyang Medical College,Guiyang 550004,China)

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DOI: 10.19367/j.cnki.1000-2707.2006.01.017

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