摘要
采用微波消解方法,一次性分解样品,氢化物发生-原子荧光法,分别在硫脲、L-半胱氨酸和草酸、铁氰化钾存在下,实现了食品添加剂中砷、铅的测定,并对各种分析条件进行了优化和探讨.测定砷、铅回收率分别为97.0%～103.0%、98.7%～105.6%.检出限分别为0.35μg/L和0.12 μg/L,用该方法测定食品添加剂中的砷、铅,结果满意.
A method of determining arsenic and lead in food addition by Microwave Digestion Hydride Generation-Atomic Fluorescence Spectrometry was established. The sample was digested with nitric acid and hydrogen peroxide, using a mixed solution of thiocarbamate and L-cysteine, oxalic aldehyde and potassium ferricyanide as the reducing agent. The operation conditions such as acidity, KBH4 concentration and flow capacity of carrier gas, which affect the sensitivity was optimized. The detection limit is 0.35μg/L for arsenic and 0.12μg/L for lead under optimal condition. The recoveries were in the range of 97.0 % -- 103.0 % for arsenic, 98.7 % - 105.6 % for lead. The method applied to the analysis of arsenic and lead in food additives had the satisfactory results.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第12期106-109,共4页
Food and Fermentation Industries
关键词
微波消解
氢化物发生原子荧光法
食品添加剂
砷
铅
microwave digestion, hydride generation-atomic fluorescence spectrometry, food addition,arsenic and lead
