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| Determination of Borax（Boric Acid） in Puffing Foods by Non-suppressed Ion Chromatography |
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| DOI：10.3969/j.issn.1004-4957.年份.月份 |
| KeyWord:Non-suppressed ion chromatography puffing foods borax（boric acid） |
| Author | Institution |
| 吴凌涛，余欣达，潘灿盛，陈军，钟新林 |
1.中国广州分析测试中心广东省分析测试技术公共实验室;2.戴安广州应用实验室 |
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| Abstract: |
| A new method was developed for the determination of borax（boric acid） in puffing foods using non-suppressed ion chromatography.The samples were extracted with methanesulfonic acid by ultra-sound.The solution was made passed through OnGuard Ⅱ RP，Ag column，Na column and filter membrane after centrifugation and filtration.The separation of boric acid was performed on an anion exchange column of Dionex Ionpac AG16（50 mm×4 mm） +AS16（250 mm×4 mm） with 5 mmol/L sodium hydroxide by isocratic elution at a column temperature of 30 ℃.The optimum chromatography conditions were investigated.Under the optimal conditions，the calibration curve for boric acid showed a good linearity in the range of 0.3-3.0 mg/g with correlation coefficient of 0.999 5.The spiked recoveries for boric acid were in the range of 78%-105% with RSDs of 1.5%-4.6%.The detection limit was 0.06 mg/g.This method was applicable for the determination of borax（boric acid） in puffing foods. |
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