Method for detecting the content of trace elements in cheese

A technology for medium and trace elements and detection methods, which is applied in the direction of removing certain components, weighing, preparation of test samples, and color/spectral characteristics measurement, etc., which can solve the problems of incomplete ashing, complicated processing steps, and high fat content It can save energy, the method is simple, and the linear correlation is good.

Active Publication Date: 2009-09-23
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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Problems solved by technology

[0003] For another example, when using the flame method and inductively coupled emission spectrometry to detect the content of trace elements in cheese, first weigh the sample and then transfer it to the electric heating plate for carbonization, and then put it into the Ashing in a high-temperature furnace requires cooling down to room temperature before dissolving in a solvent. The sample pretreatment steps are cumbersome. Because the fat content in cheese is high, incomplete ashing will occur every time.

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  • Method for detecting the content of trace elements in cheese
  • Method for detecting the content of trace elements in cheese
  • Method for detecting the content of trace elements in cheese

Examples

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Embodiment 1

[0042] This embodiment provides a method for detecting the content of trace elements in cheese, in which inductively coupled plasma emission spectrometry is used to detect the content of trace elements in cheese. The steps and process of the above detection method will be described in detail below.

[0043] 1. Prepare mixed standard solution

[0044] Prepare the standard solution of calcium, potassium, magnesium, sodium, phosphorus and iron: Accurately draw the standard stock solution of each element (concentration 1000 μg / ml, national standard substance) according to the volume of calcium, potassium, magnesium, sodium, phosphorus and iron listed in Table 1 Center purchased single standard), placed in a 100ml volumetric flask, accurately calibrated to volume with 2% hydrochloric acid, prepared as a mixed standard solution of calcium, potassium, magnesium, sodium, phosphorus and iron, and mixed.

[0045] Prepare the standard solution of zinc, manganese and copper: first prepare...

Embodiment 2

[0081] This example provides another detection method for the content of trace elements in cheese, in which atomic absorption spectrophotometry is used to detect the content of trace elements in cheese. The steps and process of the above detection method will be described in detail below.

[0082] Methods: The first method: Hitachi Z-2000 atomic absorption spectrophotometer simple addition method to determine trace elements in cheese; the second method: use Haiguang GGX698 flame atomic absorption method (also known as dry ashing) to detect trace elements in milk element content.

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Abstract

The invention relates to a method for detecting the content of trace elements in cheese, which comprises the following steps of: 1) weighing a cheese sample and drying the sample for completely evaporating the water in the sample, then weighing the sample after drying and utilizing the weight difference of the sample before and after the drying to calculate the water content in the sample, and then taking the dried sample for being grinded and homogenized, adding acid for dissolving the dried sample, and adding suspension stabilizer for even mixing and stable dissolving, thereby obtaining solution to be detected; and 2) utilizing inductive coupling plasma emission spectroscopy or atomic absorption spectrometry for detecting the content of trace elements in the solution to be detected. By adding the suspension stabilizer, the solution is suspended stably, thereby achieving the purpose of leading the solution to be homogeneous. The detection method is simple, rapid and accurate, and has high-sensitivity.

Description

technical field [0001] The invention relates to a method for detecting the content of trace elements in cheese, in particular to a pretreatment step for detecting the content of trace elements in cheese. Background technique [0002] Although the content of trace elements in the human body is not much, they are closely related to human survival and health. At present, the detection of trace element content in cheese is usually carried out according to the detection method of trace element content in milk powder, such as dry ashing method, first weigh a certain amount of sample from the cheese sample and put it on the electric heating plate for carbonization so as not to emit smoke , and then put into the muffle furnace for high temperature ashing. However, due to the high content of fat in cheese, the ashing will be incomplete if the sampling volume is slightly high, and the accuracy of the results cannot be guaranteed if the sampling volume is low. The composition of chee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/73G01N1/40G01N5/04G01N21/31
Inventor 其其格常建军刘卫星
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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