IC Determination of Chlorate in Food

A method of IC for the determination of chlorate in food was proposed. The food sample was extracted ultrasonically for 15 min with H2O. After addition of solutions of K4Fe(CN)6 and zinc acetate to an aliquot of the extract, the mixture was centrifuged. The supernatant was taken and its acidity was adjusted to pH 11-12. Then the solution was passed through. IonPac AG19 protective column and DIONEX IonPac AS19 separation column for separation and KOH solutions of different concentrations were used as eluants. Inhibitorty conductivity detection was adopted in the determination. Linear relationship between values of peak area and mass concentration of chlorate was kept in the range of 0.01-20.0 mg·L-1 with detection limit (3S/N) of 0.04 mg·kg-1. The proposed method was applied to the analysis of samples of green cucumber and shrimp meat, and test for recovery was made by standard addition method using these samples as matrixes, giving values of recovery in the range of 84.7%-93.4% with RSD′s (n=6) less than 5%.