摘要
为提高食品中汞含量测定的准确度,以国家标准物质大米和圆白菜为样品,采用微波消解和原子荧光光度计对汞含量进行测定,考察过氧化氢量、赶酸时间、硼氢化钾浓度以及载流酸度等影响因素对测定结果的影响。研究结果表明:消解过程中加入1 mL过氧化氢,消解后不赶酸,0.1%的硼氢化钾,2%的盐酸为所筛选的最佳条件。此条件显著提高汞测量的精准度。
In order to optimize the determination method of mercury in food,the national standard material rice and cabbage were measured by microwave digestion methody atomic fluorescence spectrometer,the influence factors of H2O2,acid rush time,potassium borohydride concentration and carrier acidity were inspect.The results shwed that adding1mL hydrogen peroxide in the digestion process,the acid is not heated to remove,potassium borohydride0.1%,2%hydrochloric acid was the best condition of the screening,the conditions can of mercury measurement can improve the precision significantly.
作者
王振旭
程海芳
赵芳
石盼盼
魏法山
WANG Zhen-xu;CHENG Hai-fang;ZHAO Fang;SHI Pan-pan;WEI Fa-shan(Henan Product Quality Supervision and Inspection Institute, Zhengzhou450000, Henan, China)
出处
《食品研究与开发》
CAS
北大核心
2018年第6期159-162,共4页
Food Research and Development
关键词
食品
汞
微波消解
原子荧光光度计
food
mercury element
microwave digestion
microwave digestion methody atomic fluorescence spectrometer
