当前位置: 首页 > 文章 > 潮州6种蔬菜汤中F~-·Cl~-·NO_2~-·NO_3~-的同时测定 安徽农业科学 2011,39 (6) 19-20
Position: Home > Articles > Simultaneous Determination of F~-,Cl~-,NO_2~- and NO_3~- in Chaozhou Vegetable Soup Journal of Anhui Agricultural Sciences 2011,39 (6) 19-20

潮州6种蔬菜汤中F~-·Cl~-·NO_2~-·NO_3~-的同时测定

作  者:
衷明华
单  位:
韩山师范学院化学系
关键词:
离子色谱;潮州蔬菜汤;阴离子;同时测定
摘  要:
[目的]同时测定潮州蔬菜汤中F-、Cl-、NO2-和NO3-的含量。[方法]利用WICⅡ-型离子色谱仪,测定潮州不同鲜度6种蔬菜汤中F-、Cl-、NO2-和NO3-的的含量。[结果]菜汤中NO3-的含量较高;菜汤中有适宜的F-、Cl-含量。[结论]保鲜处理放置的蔬菜中,NO2-、NO3-含量增加。
译  名:
Simultaneous Determination of F~-,Cl~-,NO_2~- and NO_3~- in Chaozhou Vegetable Soup
作  者:
ZHONG Ming-hua(Department of Chemistry,Hanshan Normal University,Chaozhou,Guangdong 521041)
关键词:
Ion chromatography;Chaozhou vegetable soup;Anion;Simultaneous determination
摘  要:
[Objective] The study aimed to determine the contents of F-,Cl-,NO2-and NO3-in Chaozhou vegetable soup simultaneously.[Method] WIC-Ⅱ ion chromatograph was used to determine the contents of F-,Cl-,NO2-and NO3-in 6 kinds of Chaozhou vegetable soups with different freshness.[Result] The content of NO3-was very high and the contents of F-and Cl-in vegetable soups were suitable.[Conclusion] Among freshness processed vegetables,the contents of NO2-and NO3-increased.

相似文章

计量
文章访问数: 19
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊