Buldini P L, Cavalli S, Trifirò A
CNR Lamel, Bologna, Italy.
J Chromatogr A. 1997 Nov 21;789(1-2):529-48. doi: 10.1016/s0021-9673(97)00963-1.
A review of the applications of ion chromatography (IC) to the determination of inorganic ions in food is presented. The most promising sample preparation techniques, such as accelerated solvent extraction, supercritical fluid extraction, solid-phase extraction, UV photolysis, microwave-oven digestion and pyrohydrolysis are discussed. Among the various inorganic anions, nitrogen, sulphur and phosphorus species and halides are widely determined in foods and to a lesser extent only, cyanide, carbonate, arsenic and selenium species are considered. IC determination of inorganic cations deals with ammonium ion, alkali, alkaline-earth, heavy and transition metals particularly and only a small amount of literature is found on the other ones, like aluminium and plantinum. A particular advantage of IC over traditional techniques is the simultaneous determination of several species.
本文综述了离子色谱（IC）在食品中无机离子测定方面的应用。讨论了最具前景的样品制备技术，如加速溶剂萃取、超临界流体萃取、固相萃取、紫外光解、微波炉消解和热解水解。在各种无机阴离子中，食品中广泛测定氮、硫、磷物种和卤化物，而氰化物、碳酸盐、砷和硒物种仅在较小程度上被考虑。离子色谱法测定无机阳离子主要涉及铵离子、碱金属、碱土金属、重金属和过渡金属，而关于铝和铂等其他阳离子的文献较少。与传统技术相比，离子色谱法的一个特别优势是能够同时测定多种物种。
