[1]张 鸿,柴之芳,孙慧斌.中子活化法表征酸奶与苹果中有机卤化物[J].深圳大学学报理工版,2008,25(1):9-13.
 ZHANG Hong,CHAI Zhi-fang,and SUN Hui-bin.Study of organohalogens in yogurt and apple by neutron activation analysis and related techniques[J].Journal of Shenzhen University Science and Engineering,2008,25(1):9-13.
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中子活化法表征酸奶与苹果中有机卤化物()
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《深圳大学学报理工版》[ISSN:1000-2618/CN:44-1401/N]

卷:
第25卷
期数:
2008年1期
页码:
9-13
栏目:
化工与食品安全
出版日期:
2008-01-30

文章信息/Info

Title:
Study of organohalogens in yogurt and apple by neutron activation analysis and related techniques
文章编号:
1000-2618(2008)01-0009-05
作者:
张 鸿12柴之芳12孙慧斌1
1)深圳大学物理科学学院,深圳518060;
2)中国科学院高能物理研究所,北京100049
Author(s):
ZHANG Hong 12CHAI Zhi-fang12and SUN Hui-bin1
1)Physical Sciences College,Shenzhen University,Shenzhen 518060,P.R.China
2)Institute of High Energy Physics,Chinese Academy of Sciences,Beijing 100049,P.R.China
关键词:
食品安全仪器中子活化分析气相色谱有机卤素有机氯杀虫剂多氯联苯酸奶苹果
Keywords:
food safetyinstrumental neutron activation analysis gas chromatography organohalogens organochlorine pesticides polychlorinated biphenyls yogurt apple
分类号:
TL 99;X 502
文献标志码:
A
摘要:
利用仪器中子活化分析、气相色谱和化学分离相结合的方法,研究随机采自北京、深圳超市的酸奶(20个品牌)和苹果(9种)中总卤素、可萃取有机卤素、可萃取持久性有机卤素和可鉴别持久性有机氯.结果显示,Cl、Br和I的INAA探测极限分别为50 ng、8 ng和3.5 ng.酸奶中可萃取有机氯占总氯含量的0.005%~0.043%,其中约24%为耐浓硫酸的可萃取持久性有机氯,可鉴别有机氯占总EPOCl的0.7%~13.1%;苹果中相应比例分别为1.6%~5.1%、34%和0.5%~6.2%,表明酸奶与苹果中的氯化物主要为极性水溶性化合物,EOCl主要为酸溶或酸不稳定氯化物,大部分EPOCl为现代气相色谱技术尚不能鉴别的未知化合物,仍留待人们去认识.
Abstract:
Twenty brands of Chinese commercial yogurt specimens and nine different kinds of apple samples collected randomly from supermarkets in Beijing and Shenzhen,China,were analyzed by instrumental neutron activation analysis (INAA) combined with gas chromatography (GC) and chemical separation methods for total halogens,extractable organohalogens (EOX),extractable persistent organohalogens (EPOX) and identified organochlorines. The INAA detection limits are 50 ng,8 ng and 3.5 ng for Cl,Br and I,respectively. The extractable organochlorines (EOCl) accounted for 0.005% to 0.043% of the total chlorine in yogurt and 1.6% to 5.1% in apple.About 24% of EOCl kept undecomposed as the extractable persistent organochlorines (EPOCl) after treatment with concentrated sulfuric acid in yogurt,and 34% in apple.These results indicated that chlorine in the two selected foodstuffs mainly existed as inorganic species and non-extractable organochlorines,and most EOCl in yogurt and apple were acid-liable or acid-soluble fractions. The Ratios of identified organochlorines to total EPOCl were 0.7% to 13.1% and 0.5% to 6.2% in yogurt and apple samples,respectively,which implying that a major portion of EPOCl measured in yogurt and apple remained uncharacterized.

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备注/Memo

备注/Memo:
收稿日期:2007-07-05;修回日期:2007-10-07
基金项目:国家自然科学基金资助项目(10775099,10490180,10675159);广东省自然科学基金资助项目(7301362);深圳大学科研启动基金资助项目(200620)
作者简介:张 鸿(1962-),女(汉族),湖北省监利市人,深圳大学副研究员、博士. E-mail:zhangh@szu.edu.cn
更新日期/Last Update: 2008-02-17