Fernández Pereira C
Dpto. Ingeniería Química y Ambiental, E.T.S. Ingenieros Industriales, Universidad de Sevilla, Spain.
J Chromatogr. 1992 Oct 30;624(1-2):457-70. doi: 10.1016/0021-9673(92)85695-p.
A review on the applications of ion chromatography (IC) to the determination of inorganic anions in foodstuffs is presented. The anions were commonly determined in food, i.e., SO3(2-), NO3- and NO2-, and to a lesser extent Cl-, Br-, I-, SO4(2-), IO3-, BrO3- and phosphate, are considered. In comparison with standard methods for the determination of anions in food products, chromatographic methods are rapid, sensitive and precise. They also have the advantage of determining several ions simultaneously. The separation may be achieved by conventional IC, by ion interaction chromatography or by ion exclusion chromatography. IC has also been applied to the determination of Br, I, N and S in foods after oxidation or combustion of samples and conversion into anionic forms.
本文综述了离子色谱（IC）在食品中无机阴离子测定方面的应用。食品中常见的阴离子，即亚硫酸根离子（SO3(2-)）、硝酸根离子（NO3-）和亚硝酸根离子（NO2-），以及较少程度的氯离子（Cl-）、溴离子（Br-）、碘离子（I-）、硫酸根离子（SO4(2-)）、碘酸根离子（IO3-）、溴酸根离子（BrO3-）和磷酸根离子，均在考虑范围内。与食品中阴离子测定的标准方法相比，色谱法快速、灵敏且精确。它们还具有同时测定多种离子的优势。分离可通过传统离子色谱、离子相互作用色谱或离子排斥色谱来实现。离子色谱也已应用于食品样品经氧化或燃烧并转化为阴离子形式后溴、碘、氮和硫的测定。
