摘要
综述了各种食品中钙离子含量测定方法的研究进展,包括先进的仪器法与传统的化学法。仪器法与化学法相比具有灵敏度高、抗干扰能力强等优点,适用于含量复杂、杂质较多、不好分离的样品,但是仪器操作复杂,对仪器的环境要求也较高,设备昂贵,不如化学法的适用范围广,化学法可测定饮料中的或不需要严格处理样品中的钙元素。
Ways to determine calcium in various kinds of food are surveyed.They include advanced measurement by instrument and traditional measurement by chemistry.Compared with chemical method,determination by instrument has many advantages,such as high sensitivity,anti-interference capability,and high precision,etc.,They are suitable for samples with complex content,a lot of impurities,and inseparable compositions.But because of its complicated operation,strict environmental requirements,and high prices,its application,unlike chemical methods,is limited.Chemical methods can be used in calcium determination of beverages or samples that do not require strict handling.
出处
《北京联合大学学报》
CAS
2010年第3期19-22,共4页
Journal of Beijing Union University
