Determination of aluminum content in fried dough sticks by microwave digestion-chrome azurol S spectrophotometric method
10.3760/cma.j.issn.2095-4255.2017.05.018
- VernacularTitle:微波消解-铬天青S分光光度法检测油条中铝含量
- Author:
Qiuning WEI
;
Fangfang LIU
;
Tao CHEN
- Keywords:
Aluminum;
Microwave digestion;
Chrome azurol S
- From:
Chinese Journal of Endemiology
2017;36(5):386-387
- CountryChina
- Language:Chinese
-
Abstract:
Objective To study a method for determination of aluminum in food,and to ensure food safety and public health.Methods Microwave digestion-chrome azurol S spectrophotometric method was used to detect the aluminum content in fried dough sticks.Detection limit,linear range,precision,accuracy and maximum absorption wavelength were calculated.Results The method detection limit was 0.08 μg,precision was 0.60％-5.90％,and recovery rate was 96.0％-102.3％,maximum absorption wavelengnth was 620 mm.Aluminum content in 10 samples of fried dough sticks were all exceeded the standard,which were 709.5,980.8,1 010.3,1 151.5,1 214.0,1 243.7,1 318.1,1 374.0,1 435.0 and 1 479.4 mg/kg.Conclusion The method is simple,reliable,reproducible and easy to be used.
