吸光度検出イオンクロマトグラフィーによる食品添加物の分析(第2報)砂糖潰け食品中の亜塩素酸イオン

概要

論文の詳細を見る
The determination method of chlorite in foods, which is permitted to be used as a bleaching agent, was established by photometric ion chromatography (PIC). The PIC was performed on a conventional high-performance liquid chromatographic system including an Oyobunko ASA-4000 column and a UV detector set at 250 nm. The mobil phase was 5×10^<-4>M disodium phthalate-boric acid buffer solution at a flow rate of 0.8ml/min. Sample solutions prepared by aqueous extraction were treated with BOND ELUT SAX cartridge, and directly subjected to chromatography. The detection limit of chlorite was at a concentration of 5 ppm. The actual behavior of chlorite in a laboratory-prepared candied butterbur was monitored during the preparation process. It was found that chlorite was either completely removed or decomposed during the bathing and candying processes.
1985-12-31