| 荧光分光光度法测定食品中的糖精钠 |
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| 引用本文： | 王伟华,郑永杰,李喆.荧光分光光度法测定食品中的糖精钠[J].齐齐哈尔大学学报(自然科学版),1996(1). |
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| 作者姓名： | 王伟华 郑永杰 李喆 |
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| 作者单位： | 齐齐哈尔轻工学院化学工程系 |
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| 摘 要： | 本文研究了荧光分光光度法测定食品中糖精钠的最佳测试条件：激发波长２７０ｍｍ，发射波长４７０ｍｍ；建立了食品中糖精销的荧光分光光度测定方法。方法检测限为２ｐｐｍ，线性范围在２～３０ｐｐｍ之间，变异系数为２．７５％，回收率为９７．９％。
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| 关 键 词： | 荧光分光光度法，糖清钠测定，食品添加剂分析 |
Determination of Saccharin Sodium Salt in Food by Fluorimetry |
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| Wang Weihar, Zheng Yongjie, Li Zhe.Determination of Saccharin Sodium Salt in Food by Fluorimetry[J].Journal of Qiqihar University(Natural Science Edition),1996(1). |
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| Authors: | Wang Weihar Zheng Yongjie Li Zhe |
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| Institution: | Qiqihar Light industry institute |
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| Abstract: | There is max fluorescence strenth of saccharin sodium salt in 1. 0% sodium carbonate solution. Excitation wavelenth is 270 urn, endssion wavelenth is 470 urn. A methed of detendnating saccharin sodium salt in food was established. The detection limit is down to 2 mg/l and the linear range is between 2-30 ppm, the relative standard deviation is 2. 75 %, the recovery is 97. 9%. |
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| Keywords: | Fluorimetry Saccharin sodium Food analysis |
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