Determination of total fluorine in tea by nuclear magnetic resonance spectroscopy combined with oxygen bomb combustion

Authors

ZHOU Mi, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075, China
HAN Zhi, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075, China
ZHU Zheng-wei, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075, China
ZHU Song-song, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075, China
WANG Hui-xia, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075, China
JIANG Feng, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075, China
ZHU Qian, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075, China

Abstract

Quantitative analysis of total fluorine in tea was established by using ¹⁹F quantitative nuclear magnetic resonance combined with the pretreatment method of oxygen bomb combustion. The ¹⁹F qNMR method used the signal characteristic of fluoride ion at δ=-119 as the qualitative peak and the signal characteristic of trifluoroacetic acid at δ=-75 as the internal standard peak. The fluorine-containing substances in tea sample was burned by oxygen bomb and converted into inorganic fluorine. Mixed metal chelating agent which included sodium citrate and disodium EDTA was added to eliminate interference and then the absolute content of fluoride ion in tea was determined. The minimum detection concentration of the method is 2.0 μg/mL. The results of the quality control samples were satisfactory. The recovery rate of the actual samples were 96.3%~107.0% and the method repeatability and precision were good. The sample test can be completed within 30 minutes which effectively reduces the analysis time and the measurement result is accurate and reliable by using the method to determine the total fluorine content in tea.

Publication Date

4-28-2021

First Page

58

Last Page

62

DOI

10.13652/j.issn.1003-5788.2021.04.010

Recommended Citation

Mi, ZHOU; Zhi, HAN; Zheng-wei, ZHU; Song-song, ZHU; Hui-xia, WANG; Feng, JIANG; and Qian, ZHU (2021) "Determination of total fluorine in tea by nuclear magnetic resonance spectroscopy combined with oxygen bomb combustion," Food and Machinery: Vol. 37: Iss. 4, Article 10.
DOI: 10.13652/j.issn.1003-5788.2021.04.010
Available at: https://www.ifoodmm.cn/journal/vol37/iss4/10

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