摘要
建立氢化物发生-原子荧光光度法测定食品和食品添加剂中砷、汞和铅元素的方法。对茶叶、方便面、精料与二氧化硅样品的前处理方法进行了研究，讨论了酸介质与酸度、还原剂浓度、铁氰化钾与草酸浓度等因素对样品测定的影响。当还原剂质量浓度为20g／L、载流酸度为5％、铁氰化钾和草酸质量浓度分别为4g／L和2g／L时，砷、汞和铅的方法检出限分别为0．024，0．008，0．066μg／L，方法的回收率为85％-105％，测量结果的相对标准偏差分别为0．7％，0．7％，1．8％。该方法简便、快速、结果准确可靠，能满足食品和食品添加剂中砷、汞、铅的测定。
The method for determination of arsenic, mercury and lead in food and food additive by using hydrogenation atomic fluorescent spectrometry was established. Tea, instant noodle, concentrate and silicon dioxide were chosen as objects to explore the measurement influence factors such as pretreatment method, acid medium, acidity, reducer concentration, concentration of patassium ferricyanide and oxalic acid. The detection limit of arsenic, mercury and lead were 0.024,0.008,0.066μ g/L respectively as the reducer concentration was 20 g/L, carrier acidity was 5%, and concentration of patassium ferricyanidesh and oxalic acid were 4, 2 g/L respectively. The recovery was 85%-105%, and the relative standard deviations of arsenic, mercury and lead were 0.7%, 0.7%, 1.8%, respectively. The proposed method is convenient, rapid, accurate and reliable, which can meet the measurement requirement of arsenic, mercury and lead in food and food additive.
出处
《化学分析计量》
CAS
2013年第4期44-48,共5页
Chemical Analysis And Meterage
关键词
氢化物发生-原子荧光法
食品
食品添加剂
砷
汞
铅
hydrogenation-atomic fluorescent spectrometry
food
food additive
arsenic
mercury
lead
