食品科学2012，Vol.33Issue(12)：264-267,4.
浓度直读法快速测定酱菜中的氯离子
Rapid Determination of Chlorine Ion in Pickles by Direct Reading Method
摘要
Abstract
A new analytical method was presented, allowing the rapid and simple determination of chlorine ion in pickles through direct reading. Pickle samples were pretreated by means of ultrasonic. The determination was performed using a chloride ion- selective electrode. The relative standard deviations （RSD） for five replicate determinations of chlorine ion using a total ionic strength adjustment buffer （TISAB） at pH 5.50 containing 0.20 g/L trisodium citrate and 0.80 mol/L potassium nitrate were 1.9%~2.9%. The spike recovery rates of chlorine ion from four types of pickle samples were 94.1%- 105.6%. The limit of detection was 1.20 × 10^5 rnol/L. There was no significant difference between tiffs method and the national standard method as demonsWaled by F test and t test analysis. This method was economic, simple, fast and suitable for rapid on-site determination of chlorine ion.关键词
离子选择性电极/浓度直读法/氯离子/酱菜/快速测定/超声波浸提Key words
ion selective electrode (ISE)/direct-reading method/chlorine ion/pickles/rapid determination~ultrasonic extraction分类
轻工纺织引用本文复制引用
王珊,魏姜勉,高向阳..浓度直读法快速测定酱菜中的氯离子[J].食品科学,2012,33(12):264-267,4.基金项目
河南省重点学科建设基金项目 （）
