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利用离子色谱法测定样液中的阴离子含量,以3.2mMNa2CO3+1.0mMNaHCO3为淋洗液,以20~80mmol/LH2SO4为抑制液,分析测定了调味料酒中氯化钠的含量。结果表明,调味料酒中检测到氯化钠检出限为0.01g/L,加标回收率达97%。该方法简便、快速、准确度高、前处理简单、能够满足调味料酒中氯化钠的分析要求。
The content of anion in the sample liquor was determined by ion chromatography. The content of sodium chloride in the seasoning liquor was determined by using 20mM NaOH and 1.0mM NaHCO3 as eluent and 20 ~ 80mmol / LH2SO4 as the inhibitor. The results showed that the detection limit of sodium chloride in seasoning liquor was 0.01g / L, and the recovery rate was 97%. The method is simple, rapid, accurate and simple in pretreatment, which can meet the analysis requirements of sodium chloride in seasoning wine.