Validation and comparable analysis of aluminum in the popular Chinese fried bread youtiao by wavelength dispersive XRF
Validation and comparable analysis of aluminum in the popular Chinese fried bread youtiao by wavelength dispersive XRF
复制标题
通过波长色散 XRF 对中国流行的炸面包油条中的铝进行验证和比较分析
DOI：
10.1016/j.foodchem.2016.03.067
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发表时间：
2016-09-15
期刊：
影响因子：
8.8
通讯作者：
Wu, Shimin
中科院分区：
文献类型：
--
作者：
Hua, Hongying;Jiang, Xiaofei;Wu, Shimin
铝是明矾中的一种元素，通常用作中国面制品的增菌剂，特别是典型的油炸食品油条。研究了波长色散X射线荧光光谱分析油条中铝含量的可行性。在油条样品中添加了已知数量的铝，用于校准。基于三条标准曲线，对线性、准确度、精密度以及检测和定量限进行了测试。为了进一步验证，对测试油条样品进行了WDXRF和电感耦合等离子体光谱分析(ICP-OES)。两种方法的比较表明，两种方法的测量性能没有显著差异。这些结果表明，WDXRF可以为快速、简便地测定油条中的铝含量奠定基础，是取代电感耦合等离子体发射光谱仪分析含铝面制品的一种良好的候选方法。(C)2016爱思唯尔有限公司。保留所有权利。
Aluminum (Al) is an element in alum commonly used as a raising agent for Chinese flour products, especially for a typical fried food youtiao. In the present study, the feasibility of wavelength dispersive X-ray fluorescence spectrometry (WDXRF) for analysis of aluminum levels in youtiao was examined. Youtiao samples spiked with known amounts of aluminum were used for calibration. Linearity, accuracy, precision, and detection and quantification limits were tested, based on three calibration curves. For further validation, test youtiao samples were analyzed by both WDXRF and inductively coupled plasma optical emission spectrometry (ICP-OES). Comparison of the two methods showed that measurement performance was not significantly different. Taken together, these results indicate that WDXRF can form the basis of a rapid and simple methodology for measuring the aluminum content of youtiao, and that it is a good candidate for replacing ICP-OES for analyzing Al-containing flour products. (C) 2016 Elsevier Ltd. All rights reserved.