Method for analyzing and determining arsenic form in liquid food seasoning

A technology for liquid food and arsenic forms, which is applied in the field of analysis and determination of arsenic forms in liquid food seasonings, and compound analysis and determination. It can shorten the measurement cycle, save the cost of pretreatment, and improve the sensitivity.

Inactive Publication Date: 2013-07-17
NORTH CHINA ELECTRIC POWER UNIV (BAODING)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above method can quickly and accurately determine the content of arsenic in the sample, it cannot distinguish the content of different forms of arsenic from the total amount of arsenic in the sample, and the analysis and determination of the form of arsenic requires a more complex combined system, such as Liquid chromatography-atomic fluorescence spectrometry system, liquid chromatography-inductive

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  • Method for analyzing and determining arsenic form in liquid food seasoning
  • Method for analyzing and determining arsenic form in liquid food seasoning
  • Method for analyzing and determining arsenic form in liquid food seasoning

Examples

Experimental program
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Effect test

Embodiment 1

[0033] Example 1: The tested liquid food seasoning sample is No. 1 soy sauce. still refer to figure 1 , the m / v concentration 3%KBH 4 (0.3% KOH) and 20% HCl (v / v) are passed into the acid solution pipeline 11-1 and the alkali solution pipeline 11-2 of the hydrogen generator 11 respectively, and the two solutions are mixed at the tee to undergo hydrogenation reaction , producing a large amount of gaseous hydrogen and waste liquid. The generated hydrogen is brought into the primary gas-liquid separator 11-5 along with the argon in the carrier gas pipeline 11-3, and the gas-liquid can be separated to the maximum extent; the gaseous hydrogen is brought into the secondary gas-liquid separator along with the argon 11-6, the gas entering the secondary gas-liquid separator, under the action of argon in the auxiliary gas pipeline 11-4, smoothly enters the atomizer of the atomic fluorescence spectrometer 9 for combustion. The above-mentioned argon gas has a purity of 99.99% and a flo...

Embodiment 2

[0034] Embodiment 2: The tested liquid food seasoning sample is No. 2 soy sauce. still refer to figure 1 , the m / v concentration 3%KBH 4 (0.3% KOH) and 20% HCl (v / v) are passed into the acid solution pipeline 11-1 and the alkali solution pipeline 11-2 of the hydrogen generator 11 respectively, and the two solutions are mixed at the tee to undergo hydrogenation reaction , producing a large amount of gaseous hydrogen and waste liquid. The generated hydrogen is brought into the primary gas-liquid separator 11-5 along with the argon in the carrier gas pipeline 11-3, and the gas-liquid can be separated to the maximum extent; the gaseous hydrogen is brought into the secondary gas-liquid separator along with the argon 11-6, the gas entering the secondary gas-liquid separator, under the action of argon in the auxiliary gas pipeline 11-4, smoothly enters the atomizer of the atomic fluorescence spectrometer 9 for combustion. The above-mentioned argon gas has a purity of 99.99% and a ...

Embodiment 3

[0035] Embodiment 3: The tested liquid food seasoning sample is vinegar. still refer to figure 1 , the m / v concentration 3%KBH 4(0.3% KOH) and 20% HCl (v / v) are passed into the acid solution pipeline 11-1 and the alkali solution pipeline 11-2 of the hydrogen generator 11 respectively, and the two solutions are mixed at the tee to undergo hydrogenation reaction , producing a large amount of gaseous hydrogen and waste liquid. The generated hydrogen is brought into the primary gas-liquid separator 11-5 along with the argon in the carrier gas pipeline 11-3, and the gas-liquid can be separated to the maximum extent; the gaseous hydrogen is brought into the secondary gas-liquid separator along with the argon 11-6, the gas entering the secondary gas-liquid separator, under the action of argon in the auxiliary gas pipeline 11-4, smoothly enters the atomizer of the atomic fluorescence spectrometer 9 for combustion. The above-mentioned argon gas has a purity of 99.99% and a flow rate...

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Abstract

The invention discloses a method for analyzing and determining an arsenic form in a liquid food seasoning, and is used for solving the problem that no sensitive, quick, accurate and low-cost method for analyzing and determining the arsenic form in the liquid food seasoning exists at present. The method takes a reactor, a cold trap, a thermostatic container, a hydrogen generator, an atomic fluorescence spectrometer and a chromatographic signal processor as measuring instruments, and comprises the following steps of a, generation of a gaseous arsenic compound; b, on-line cold trapping and separation of the gaseous arsenic compound; and c, detection of the gaseous arsenic compound. According to the method, a complicated pretreatment process of a sample is cancelled, so that the pretreatment cost is saved; the sample is added directly, and reacts immediately, and an overall determination process does not exceed 8 minutes, so that the determination period is shortened greatly; the accuracy and the sensitivity of analysis and determination of the arsenic form are high; and the method is simple to operate, easy to realize and good in reproducibility, has an important practical significance for reasonable evaluation of the food safety, and is suitable for popularization and application in a general laboratory.

Description

technical field [0001] The invention relates to a method for analyzing and measuring compounds, in particular to a method for analyzing and measuring the form of arsenic in liquid food seasonings, and belongs to the technical field of chemical detection and analysis. Background technique [0002] Arsenic is an accumulative and harmful trace element widely present in the environment and daily life. In recent years, as the food safety situation has become more and more serious, the content of toxic elements in some foods or seasonings has the risk of exceeding the standard, which directly threatens human health. The environmental toxicity of compounds with different arsenic forms is very different. Therefore, it is unscientific to only detect the total arsenic content without labeling the arsenic form when evaluating food safety. The analysis of arsenic forms has become an important research topic in modern analytical chemistry. At present, the most commonly used method f...

Claims

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Application Information

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IPC IPC(8): G01N21/64
Inventor 祝涛苑春刚袁博宋小卫
Owner NORTH CHINA ELECTRIC POWER UNIV (BAODING)
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