Ion chromatography method for simultaneously and quantitatively measuring concentrations of 10 kinds of anions in rice

An anion concentration and ion chromatography technique, applied in the field of quantitative analysis for the determination of 10 kinds of anions in rice, can solve problems such as lack of research on column temperature
CN110646543AInactive Publication Date: 2020-01-03XIANGTAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
XIANGTAN UNIV
Publication Date
2020-01-03
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses an ion chromatography method for simultaneously and quantitatively measuring the concentrations of 10 kinds of anions in rice. The 10 kinds of anions comprise F-, Ac-, Cl-, NO2, Br-, NO3-, SO4<2->, C2O4<2->, PO4<3->, and CrO4<2->. The concentrations and peak areas of F-, Ac-, Cl-, NO2, Br-, NO3-, SO4<2->, C2O4<2->, PO4<3->, and CrO4<2-> are quantified by an external standard method to show a strict linear relationship, the linearly dependent coefficient is more than 0.999, and the relative standard deviation is within 2.05%. The method is time-saving and efficient and can simultaneously quantify the 10 kinds of anions in rice, the peaks are attractive, the analysis results are accurate, the repeatability is high, derivation and gradient elution are not required, thepeak width and retention time are improved by column temperature, the 10 kinds of anions are well separated, the effect of temperature on the retention factor can be described by Van't Hoff equation,and an effective guidance can be provided for the analysis of rice ion composition and the nutrition and safety.
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Description

technical field

[0001] The invention relates to a quantitative analysis method for determining 10 kinds of anions in rice. Background technique

[0002] The quality of rice is related to people's life safety and health, and the content and type of anions in rice affect its quality and taste. Different types of anions have different effects on the human body, and anion concentrations that are too high or too low are not conducive to health. Anions in rice are represented by F - , Cl - 、Br - , NO 3 - , NO 2 - 、PO 4 3- , SO 4 2- 、C 2 o 4 2- The most common (Xia Liya. Research on the characteristic factors and traceability methods of rice origin [D]. Hebei University, 2013.), among them, fluorine is a trace element needed by the human body. When the intake is too low, people are prone to dental caries and osteoporosis. If Long-term consumption of rice with high fluoride content can easily cause dental fluorosis and skeletal fluorosis, and even cause damage to live...

Claims

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