LIANG Shao-cheng, XIAO Xiao-li, FENG Xia-ping, HUANG Xiu-li, CHEN Jia-cong, LV Shu-xia. Rapid determination of borax in food by ICP-OES method with water ultrasonic extraction[J]. Science and Technology of Food Industry, 2014, (03): 292-295. DOI: 10.13386/j.issn1002-0306.2014.03.020
Citation: LIANG Shao-cheng, XIAO Xiao-li, FENG Xia-ping, HUANG Xiu-li, CHEN Jia-cong, LV Shu-xia. Rapid determination of borax in food by ICP-OES method with water ultrasonic extraction[J]. Science and Technology of Food Industry, 2014, (03): 292-295. DOI: 10.13386/j.issn1002-0306.2014.03.020

Rapid determination of borax in food by ICP-OES method with water ultrasonic extraction

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  • Received Date: May 27, 2013
  • Rapid determination method of borax content in food by inductively coupled plasma atomic emission spectrometry ( ICP- OES) with water ultrasonic extraction was established. Food sample was extracted by water ultrasonic, and the boron element content in food was directly determined by ICP- OES method, conversion into borax content again.The calibration curve was linear in the range of 0.0550mg /L, the correlation coefficient was 0. 9999 and the detection limit was 0.95mg /kg ( the borax) , the spiked recoveries ranged from 99.1% to 102.4% of three different levels, the relative standard deviation was 0.55% 0.80%.It indicated that the method was simple, sensitive, accurate and short of analytical cycle, which could meet the demand for the determination of borax content in food.
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