安徽农业科学2009，Vol.37Issue(32)：15672-15673,2.
加标浓度直读法快速测定大蒜中微量氟的研究
Research on the Rapid Determination of Micro-fluorine in Garlic by the Method of Direct-reading Concentration after Standard Addition
摘要
Abstract
[Objective] The aim was to set up a new method for determining the micro-fluorine in food rapidly. [Method] The fluorine ions were extracted from garlic by ultrasonic extraction, by using ion selective electrode, the fluorine concn. of sample solutions were read directly after adding standard solution. [Result] The average value of water content in garlic was 77.730% and its RSD was 2.1%. The influences of various factors on the fluorine contents in sample solutions were as follows: ultrasonic temperature > ratio of material to liquid > ultrasonic time and the optimum extraction technology of fluorine ions from garlic was ultrasonic extraction with ratio of material to liquid of 0.5:25.0 at 25 ℃ for 3 min. The slope conversion coefficient of fluorine electrode was 97.9%. The average value of determined fluorine contents in sample solutions in this experiment was 29.076 μg/g and their RSD was 2.6%. Under the conditions for determining the fluorine contents in sample solutions, the average determination value of fluorine content in standard 10.00 μmol/L fluorine solution was 9.875 μmol/L and its relative error was-1.25%. [Conclusion] By using ion selective electrode, the method of determining the micro-fluorine in garlic rapidly by combining direct-reading concentration after standard addition with ultrasonic extraction technology was simple, convenient and visualized and it was suitable for fast-field evaluation.关键词
大蒜/超声波浸提/微量氟/加标浓度直读法/快速测定Key words
Garlic/ Ultrasonic extraction/ Micro-fluorine/ Method of direct-reading concentration after standard addition/ Rapid determination分类
化学化工引用本文复制引用
高向阳,郝梅,李彩丽..加标浓度直读法快速测定大蒜中微量氟的研究[J].安徽农业科学,2009,37(32):15672-15673,2.基金项目
河南省重点学科建设基金(10466-X-082301). （10466-X-082301）
