作者：沈涛¹, 朱洪亮¹, 曾晓瑶², 朱晶佳², 谭军²

作者单位：1. 嘉兴市农产品监测中心, 浙江 嘉兴 314050;
2. 嘉兴学院生物与化学工程学院, 浙江 嘉兴 314001

关键词：离子色谱法; 多聚磷酸盐; 肉制品

摘要：

建立一种用去离子水提取、以三氯甲烷作为沉淀剂的样品前处理方法,并采用配有淋洗液自动发生装置的离子色谱仪对肉制品中的三聚磷酸盐、焦磷酸盐、六偏磷酸盐进行测定。在优化的条件下,3种磷酸盐的回收率在88.4%~108.6%之间,相对标准偏差小于10%。三聚磷酸盐、焦磷酸盐、六偏磷酸盐的检出限分别为0.06,0.14,1.6 g/L。该方法具有操作简单、灵敏度高等特点,适用于日常生活中肉制品的检测分析。

Determination of polyphosphates in meat products by ion chromatography

SHEN Tao¹, ZHU Hong-liang¹, ZENG Xiao-yao², ZHU Jing-jia², TAN Jun²

1. Jiaxing Agriculture Products Supervision & Teting Agency, Jiaxing 314050, China;
2. College of Biology and Chemical Engineering, Jiaxing University, Jiaxing 314001, China

Abstract: This paper established an ion chromatography (IC) method to determine focal phosphates in the meat, i.e., tripolyphosphate, pyrophosphate, and hexametaphosphate. Samples were extracted with pure water. Chloroform is used as a precipitation agent, and the IC has the automatic eluent generator. Under the optimized conditions, the recoveries of three phosphates were between 88.4%-108.6%, the RSDs were less than 10%. The limits of detection were 0.06, 0.14 and 1.6 μg/L respectively. This method was proved to be simple, high sensibility and suitable for the analysis of meat products in daily life.

Keywords: ion chromatography; polyphosphate phosphate; meat product

2014, 40(3): 61-63,97  收稿日期: 2013-6-15;收到修改稿日期: 2013-8-8

基金项目: 嘉兴市科技计划项目(2011AY1042)

作者简介: 沈涛(1979-),男,浙江嘉兴市人,高级工程师,主要从事食品、农产品质量安全的检测与研究。

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