Method for detecting silicon dioxide in foods and food additives

A technology for food additives and detection methods, applied in the field of food analysis, can solve the problems of low accuracy, cumbersome operation, and high detection limit, and achieve the effects of high accuracy, overcoming low accuracy and low detection limit

Inactive Publication Date: 2018-11-13
SHANDONG INST FOR FOOD & DRUG CONTROL
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In view of the problems existing in the prior art such as low accuracy, low sensitivity, high detection limit, cumbersome operation...

Method used

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  • Method for detecting silicon dioxide in foods and food additives
  • Method for detecting silicon dioxide in foods and food additives
  • Method for detecting silicon dioxide in foods and food additives

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Sample pretreatment: Weigh 0.5g of food sample containing silicon dioxide, put it in a polytetrafluoroethylene digestion tank, add 8mL of nitric acid and 1mL of hydrogen peroxide, and digest it in a microwave digestion apparatus. The procedure for microwave digestion is Keep at 120°C for 8 minutes, and at 180°C for 15 minutes, with a power of 1600W. After the digestion is complete, transfer the liquid and solid residues in the tank to quantitative filter paper, filter, and wash with water. Put the filter paper and residue into a polytetrafluoroethylene digestion tank, add 8mL nitric acid, 5mL hydrochloric acid, and 2mL hydrofluoric acid for microwave digestion, set the microwave digestion program at 120°C for 10min, and at 150°C for 25min, with a power of 1600W. After digestion, the solution After adding 0.12g of potassium hydroxide to the medium for reaction, transfer the solution to be tested to a 50mL plastic volumetric flask, and do a blank test at the same time; ...

Embodiment 2

[0036] The difference from Implementation 1 is that the sample selected in this case is a food additive with a known silica content. Other pretreatment and on-machine test steps are the same as those of Embodiment 1. The results of six parallel measurements are shown in Table 2.

[0037] Table 2

[0038]

[0039] The spiked recovery rate of food additives is 92.7%~105.6%, which meets the requirements of GB / T 27404-2008 "Laboratory Quality Control Specifications" for spiked recovery, and the RSD is 4.76%. Silicon has good precision and high accuracy.

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Abstract

The invention belongs to the technical field of food analysis, and particularly relates to a method for detecting silicon dioxide in foods and food additives. The method comprises the following steps:weighing a sample, carrying out microwave digestion on the sample with nitric acid and hydrogen peroxide, filtering after digestion, and washing with water; adding nitric acid, hydrochloric acid, hydrofluoric acid for microwave digestion, and adding potassium hydroxide to a solution for reaction after digestion, thereby obtaining a to-be-tested sample solution; measuring with the sample solutionby an inductively coupled plasma emission spectrometer; measuring the intensity of silicon in a solution of a standard curve and the solution to be tested by the plasma emission spectrometer, calibrating the curve, and calculating the content of silicon dioxide in the sample to be tested. The method provided by the invention has the advantages of high digestion speed, good digestion effect and high recovery rate, and can deduct the influence of background, so that detection data is accurate and reliable; potassium hydroxide added to the solution after digestion can neutralize part of acid, thereby reducing the damage of acid to instruments. The method is suitable for determination of silica in the foods and the food additives.

Description

technical field [0001] The invention belongs to the technical field of food analysis, in particular to a method for detecting silicon dioxide in food and food additives. Background technique [0002] Silica has the properties of fine particles, loose and porous, strong adsorption force, and easy adsorption to form dispersed water and oil. Therefore, it is often used as an anti-caking agent in food to improve the fluidity of powdered food and prevent It aggregates and agglomerates or improves the diffusion performance of dry powder in liquid. At the same time, it can also be used as a carrier to convert liquid into flowing powder, and as a carrier, it can also reduce costs. my country's national standard GB 2760-2014 "National Food Safety Standards for the Use of Food Additives" stipulates the maximum use limit of silicon dioxide in foods that are allowed to be added. However, at present, my country has not issued a corresponding detection standard basis, and there are very ...

Claims

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Application Information

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IPC IPC(8): G01N21/73G01N1/44
CPCG01N1/44G01N21/73
Inventor 高喜凤刘敬松刘艳明陈晓媛张喜琦赵发董瑞于文江胡梅
Owner SHANDONG INST FOR FOOD & DRUG CONTROL
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