Method for detecting chrome in milk and dairy product

A detection method and technology of dairy products, applied in the field of analysis, can solve the problems of large amount of reagents, slow test speed, insufficient sensitivity, etc., and achieve the effect of simple detection steps, less reagent consumption and strong selectivity

Inactive Publication Date: 2009-01-21
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The common methods for detecting chromium include spectrophotometry, atomic absorption method and electrochemical analysis method, etc. Among them, the sensitivity of traditional spectrophotometry method is not enough, flame atomic absorption method cannot accurately measure chromium content when the content is low, graphite furnace atomic absorption spectrometry sensitivity High, low detection limit, is the preferred method for the analysis of chromium content
[0007] "Determination of Chromium Content in Dairy Products by Graphite Furnace Atomic Absorption Spectrometry" ("China Food Additives" 20...

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  • Method for detecting chrome in milk and dairy product
  • Method for detecting chrome in milk and dairy product
  • Method for detecting chrome in milk and dairy product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1 Selection of instrument parameters for graphite furnace atomic absorption spectrophotometer detection of chromium content.

[0039] 1. Reagents and instruments:

[0040] 1) Preparation of standard solution:

[0041] Precisely draw 1.0mg / ml (GBW(E)080117, National Standard Material Research Center), and use ultrapure water to make up the volume in a 100mL volumetric flask, and mix well to obtain a standard stock solution with a chromium standard solution concentration of 100ng / mL. Store in a -18°C freezer away from light for at least 4 weeks. When in use, dilute with 5% nitric acid to 10.0ng / mL, 8.0ng / mL, 6.0ng / mL, 4.0ng / mL, 2.0ng / mL standard solution.

[0042] 2) Instrument: Hitachi Z-2000 Atomic Absorption Graphite Furnace Spectrophotometer

[0043] 2. Selection of drying program

[0044] It is easy to bump and sputter when the sample is dried to about 100°C, so first dry most of the free water at 50°C, and then heat it to 140°C in a ramp manner and keep ...

Embodiment 2

[0064] Example 2 A graphite furnace atomic absorption spectrophotometer was used to measure the content of chromium in milk.

[0065] 1) Preparation of standard solution:

[0066] Precisely draw 1.0mg / ml (GBW(E)080117, National Standard Materials Research Center), and use ultrapure water to make up the volume in a 100mL volumetric flask, and mix well to obtain a standard stock solution with a chromium standard solution concentration of 100ng / mL. Store in a -18°C freezer away from light for at least 4 weeks. When in use, dilute with 5% nitric acid to 10.0ng / mL, 8.0ng / mL, 6.0ng / mL, 4.0ng / mL, 2.0ng / mL standard solution.

[0067] 2) Preparation of reagents:

[0068] Preparation of 5% nitric acid: Measure 25.00mL of concentrated nitric acid (premium pure), slowly pour it into a beaker with about 200mL of pure water, transfer it to a 500mL volumetric flask after cooling, dilute to volume with pure water, mix well, and set aside .

[0069] 3) Sample preparation:

[0070] Weigh 4...

Embodiment 3

[0086] Example 3 Determination of chromium content in milk by using an atomic absorption graphite furnace spectrophotometer.

[0087] 1) Preparation of standard solution:

[0088] Precisely draw 1.0mg / ml (GBW(E)080117, National Standard Material Research Center), and use ultrapure water to make up the volume in a 100mL volumetric flask, and mix well to obtain a standard stock solution with a chromium standard solution concentration of 100ng / mL. Store in a -18°C freezer away from light for at least 4 weeks. When in use, dilute with 5% nitric acid to 10.0ng / mL, 8.0ng / mL, 6.0ng / mL, 4.0ng / mL, 2.0ng / mL standard solution.

[0089] 2) Preparation of reagents:

[0090] (a) Preparation of 5% nitric acid:

[0091] Measure 25.00mL of concentrated nitric acid (high-grade pure), slowly pour it into a beaker with about 200mL of pure water, transfer it to a 500mL volumetric flask after cooling, make up to volume with pure water, mix well, and set aside.

[0092] 3) Sample preparation:

...

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Abstract

The invention relates to a method for testing chromium in milk and milk products, which comprises the following steps: firstly, preparing a plurality of chromium standard solution with different concentrations, respectively testing the chromium standard solution, drawing the standard curve diagram between the content of chromium and the testing result according to the data which are measured, secondly, testing samples with the same method, and getting a testing result, thirdly, comparing the testing result in the step two with the stand curve diagram, and getting the content of chromium in the samples. The check out test set which is used in testing is an atomic absorption spectrophotometer of a graphite oven iron. The samples are tested after ashing and digesting by 5% nitric acid, the ashing temperature is 800 DEG C, and the atomization temperature is 2600 DEG C. The correlation coefficient reaches more than 0.999 in 0.0-10.0ng/ml linear range, and the coefficient of recovery is 88.1%-96.9%. Matrix modifier is not needed to be added in the method. The utility model has the advantages of high sensitiveness, little reagent dosage, little disturbance and the like, which is simple and fast.

Description

technical field [0001] The invention relates to a method for detecting chromium in food, in particular to a method for detecting chromium content in milk and dairy products, and belongs to the technical field of analysis. Background technique [0002] Chromium is an essential trace element for the human body and plays a special role in the body's glucose metabolism and lipid metabolism. Trivalent chromium is an element beneficial to the human body, while hexavalent chromium is toxic. The absorption and utilization rate of inorganic chromium by the human body is extremely low, less than 1%; the utilization rate of organic chromium by the human body can reach 10-25%. The content of chromium in natural food is low, and it exists in trivalent form. To be precise, the physiological function of chromium is to cooperate with other substances that control metabolism, such as hormones, insulin, various enzymes, and the genetic material of cells (DNA and RNA). The physiological fun...

Claims

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Application Information

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IPC IPC(8): G01N21/31
Inventor 乌尼尔常建军
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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