食品营养强化剂乳酸亚铁中水分含量测定研究
|
摘要
目的探讨合理的水分测定方法,为食品安全国家标准《食品营养强化剂乳酸亚铁》的修订提供科学的依据。方法采用减压干燥法(100℃,700 mmHg);直接干燥法(105℃3 h);直接干燥法(130℃,2.5 h),比较不同条件干燥法乳酸亚铁干燥前后样本颜色的变化,测定不同条件下干燥法和卡尔·费休法测定乳酸亚铁中水分含量。结果减压干燥法与直接干燥法(130℃,2.5 h)测定结果差异有统计学意义(t=-147.82,P<0.05)。直接干燥法105℃和130℃下测定水分的平均值分别为1.13%和15.87%,差异有统计学意义(t=-173.118,P<0.05);与直接干燥法(105℃)测定方法相比,减压干燥法(100℃, 700 mmHg)测定的水分结果差异无统计学意义(t=-2.419,P>0.05);采用卡尔·费休法测定,无水甲醇∶甲酰胺(1∶1)混合溶液作为提取溶剂,水分测定结果为(13.83±0.34)%,与结晶水含量理论值(13.34%)接近,准确度和精密度较高。结论与不同条件下的干燥法相比,卡尔·费休法更适用于乳酸亚铁中水分含量的测定,建议国家标准修订过程采纳该检测方法。
Objective To explore a reasonable method to determine the water content in ferrous lactate in food nutritional fortifier, and to provide a scientific basis for the revision of the national standard of Food Nutritional Fortifier Ferrous Lactate. Methods Ferrous lactate samples were processed by using hypobaric drying method(100 ℃, 700 mmHg) and two direct drying methods(105 ℃, 3 h, 130 ℃, 2.5 h).The color change of ferrous lactate was observed and compared before and after the drying.And water content in ferrous lactate was measured using Karl Fischer method. Results There was statistical difference of the water content in ferrous lactate processed by hypobaric drying method and direct drying method only under 130 ℃(t=-147.82, P<0.05).The average water content was 1.13% by direct drying method under 105 ℃ and 15.87% by the same method under 130 ℃, the difference was significant(t=-173.118, P<0.05).Karl fisher method had higher accuracy and precision under the use of anhydrous methanol and formamide(1∶1) mixed solution as extraction solvent, and the water content(13.83% ±0.34%) was close to the theoretical value of crystal water(13.34%). Conclusions Compared with different drying method, Karl Fisher method is more suitable for the determination of water content in ferrous lactate, which should be adopted during the national standard revision process.
Objective To explore a reasonable method to determine the water content in ferrous lactate in food nutritional fortifier, and to provide a scientific basis for the revision of the national standard of Food Nutritional Fortifier Ferrous Lactate. Methods Ferrous lactate samples were processed by using hypobaric drying method(100 ℃, 700 mmHg) and two direct drying methods(105 ℃, 3 h, 130 ℃, 2.5 h).The color change of ferrous lactate was observed and compared before and after the drying.And water content in ferrous lactate was measured using Karl Fischer method. Results There was statistical difference of the water content in ferrous lactate processed by hypobaric drying method and direct drying method only under 130 ℃(t=-147.82, P<0.05).The average water content was 1.13% by direct drying method under 105 ℃ and 15.87% by the same method under 130 ℃, the difference was significant(t=-173.118, P<0.05).Karl fisher method had higher accuracy and precision under the use of anhydrous methanol and formamide(1∶1) mixed solution as extraction solvent, and the water content(13.83% ±0.34%) was close to the theoretical value of crystal water(13.34%). Conclusions Compared with different drying method, Karl Fisher method is more suitable for the determination of water content in ferrous lactate, which should be adopted during the national standard revision process.
引文
[1] 周张章,赵国华,周才琼,等.铁强化剂的研究应用现状[J].中国食品添加剂,2005(1):95-98.
[2] 中华人民共和国国家卫生和计划生育委员会.GB14880-2012食品营养强化剂使用标准[S].北京:中国标准出版社,2014.
[3] 郑康杰,李明珠.儿童青少年缺铁性贫血防治研究进展[J].中国学校卫生,2017,38(9):1435-1437.
[4] Codex Alimentarius Commission.Advisory lists of nutrient compounds for use in foods for special dietary uses for infants and young children[EB/OL].[2018-02-26].http://www.fao.org/fao-who-codexalimentarius/standards/list-of-standards/en/.
[5] JECFA.Joint FAO/WHO expert committee on food additives summary and conclusions[EB/OL].[2018-02-26].http://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-193.pdf.
[6] EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP).Scientific opinion on the safety and efficacy of copper compounds (E4) as feed additives for all animal species:cupric sulphate pentahydrate based on a dossier submitted by Manica S.p.A[J].Efsa J,2016,14(2):4396.
[7] The Council of the European Union.Regulation 231/2012 laying down specifications for food additives listed in Annexes Ⅱ and Ⅲ to Regulation(EC)No 1333/2008 of the European Parliament and of the Council[Z].Brussels:The Council of the European Communities,2012.
[8] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB 6781-2007 食品添加剂乳酸亚铁[S].北京:中国标准出版社,2007.
[9] 中华人民共和国国家卫生和计划生育委员会.GB5009.3-2016 食品中水分的测定[S].北京:中国标准出版社,2016.
[10] 中华人民共和国国家质量监督检验检疫总局.GB/T 606-2003 化学试剂水分测定通用方法卡尔·费休法[S].北京:中国标准出版社,2003.
[11] Tahoun IF,Shehata AB.Preparation of honey reference material for water content by karl fisher and refractometric methods[J].Mapan,2015,31(1):25-29.
[12] 何悦铭,王杉,揭琴丰,等.手性色谱法测定 L-乳酸锌[J].食品科学,2015,36(14):107-110.
[13] 周颖,高晓峰,霍贵成.发酵法生产乳酸的研究进展[J].食品工业,2015,36(4):240-244.
[14] 中华人民共和国国家卫生和计划生育委员会.GB 1886.173-2016 食品安全国家标准食品添加剂乳酸[S].北京:中国标准出版社,2016.
[15] 俞淑,王莹,周晏,等.食品营养强化剂乳酸亚铁中水分含量测定方法探讨[J].食品安全质量检测学报,2018,9(3):518-522.
[16] 王爱萍,龚维,刘新,等.卡尔·费休法测定水分的样品处理方法[J].理化检验(化学分册),2016,52(3):369-372.
[2] 中华人民共和国国家卫生和计划生育委员会.GB14880-2012食品营养强化剂使用标准[S].北京:中国标准出版社,2014.
[3] 郑康杰,李明珠.儿童青少年缺铁性贫血防治研究进展[J].中国学校卫生,2017,38(9):1435-1437.
[4] Codex Alimentarius Commission.Advisory lists of nutrient compounds for use in foods for special dietary uses for infants and young children[EB/OL].[2018-02-26].http://www.fao.org/fao-who-codexalimentarius/standards/list-of-standards/en/.
[5] JECFA.Joint FAO/WHO expert committee on food additives summary and conclusions[EB/OL].[2018-02-26].http://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-193.pdf.
[6] EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP).Scientific opinion on the safety and efficacy of copper compounds (E4) as feed additives for all animal species:cupric sulphate pentahydrate based on a dossier submitted by Manica S.p.A[J].Efsa J,2016,14(2):4396.
[7] The Council of the European Union.Regulation 231/2012 laying down specifications for food additives listed in Annexes Ⅱ and Ⅲ to Regulation(EC)No 1333/2008 of the European Parliament and of the Council[Z].Brussels:The Council of the European Communities,2012.
[8] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB 6781-2007 食品添加剂乳酸亚铁[S].北京:中国标准出版社,2007.
[9] 中华人民共和国国家卫生和计划生育委员会.GB5009.3-2016 食品中水分的测定[S].北京:中国标准出版社,2016.
[10] 中华人民共和国国家质量监督检验检疫总局.GB/T 606-2003 化学试剂水分测定通用方法卡尔·费休法[S].北京:中国标准出版社,2003.
[11] Tahoun IF,Shehata AB.Preparation of honey reference material for water content by karl fisher and refractometric methods[J].Mapan,2015,31(1):25-29.
[12] 何悦铭,王杉,揭琴丰,等.手性色谱法测定 L-乳酸锌[J].食品科学,2015,36(14):107-110.
[13] 周颖,高晓峰,霍贵成.发酵法生产乳酸的研究进展[J].食品工业,2015,36(4):240-244.
[14] 中华人民共和国国家卫生和计划生育委员会.GB 1886.173-2016 食品安全国家标准食品添加剂乳酸[S].北京:中国标准出版社,2016.
[15] 俞淑,王莹,周晏,等.食品营养强化剂乳酸亚铁中水分含量测定方法探讨[J].食品安全质量检测学报,2018,9(3):518-522.
[16] 王爱萍,龚维,刘新,等.卡尔·费休法测定水分的样品处理方法[J].理化检验(化学分册),2016,52(3):369-372.