摘要
以＂硝酸—高氯酸＂消解法消解样品,采用原子吸收光谱法测定调味品中微量金属元素的含量。在仪器的最佳实验条件下对胡椒粉和味精这两种家庭常用的调味品中的6种微量元素进行测定。含量分别为胡椒粉：Ca,808.40μg·g-1Cu,9.65μg·g-1Cd,0.31μg·g-1Fe,39.42μg·g-1Mg,236.98μg·g-1Zn,8.81μg·g-1;味精：Ca,183.26μg·g-1Cu,6.77μg·g-1Cd,0.049μg·g-1Fe,5.12μg·g-1Mg,63.68μg·g-1Zn,5.65μg·g-1。该方法加标回收率为96%~106%,RSD为0.23%~4.59%。
＂Nitric acid- perchloric acid ＂ digestion method is used to digest condiment samples,and atomic absorption spectrometry is adopted to determine several metallic elements of condiments Ca,Cu,Cd,Fe,Mg,Zn. Under optimum conditions of the instrument for both pepper and MSG condiment of six kinds of trace elements,they are measured as follows： Pepper： Ca,808. 40 μg · g- 1; Cu,9. 65μg·g- 1; Cd,0. 31μg·g- 1;Fe,39. 42 μg·g- 1; Mg,236. 98μg·g- 1; Zn,8. 81μg·g- 1. MSG： Ca,183. 26 μg · g- 1; Cu,6. 77μg·g- 1;Cd,0. 049 μg·g- 1; Fe,5. 12μg·g- 1; Mg,63. 68μg·g- 1; Zn,5. 65μg·g- 1. The recoveries of this method is96 % ~ 106 %. The RSD is 0. 23 % ~ 4. 59 %.
出处
《湖北第二师范学院学报》
2015年第8期5-7,共3页
Journal of Hubei University of Education
关键词
原子吸收光谱法
微量金属元素
调味品
atomic absorption spectrometry
trace metal elements
condiment
