摘要
分别采用直接稀释法、干灰化法、过硫酸铵灰化法、湿式消解法和微波消解法对酱油样品进行前处理,以石墨炉原子吸收光谱法对处理好的样品中铅含量进行测定;通过对各前处理方法和检测结果的精密度、回收率进行分析、讨论,以期达到在实际检测工作中更好应用的目的。
Samples of soy sauce were treated by methods of direct dilution, dry ash, ammonium persulfate ash, wet digestion and microwave digestion and the amounts of lead in soy sauce is determinated by GFAAS. The various pre-treatment methods can used better in the actual detection work, through the analysis and discussion about the various pre-treatment methods and test results of the precision and recovery rate.
出处
《中国调味品》
CAS
北大核心
2008年第10期83-84,88,共3页
China Condiment
关键词
铅
酱油
测定
lead
soy sauce
determination
