摘要
采用湿法消解结合阳极溶出伏安法对沾水辣、酱油和鱼露等高盐调味品中铅镉的测定进行了方法研究。探索了仪器条件、电解质及其用量、高盐对铅镉的影响,并对酸类型及酸度的干扰、共存离子干扰进行了实验。铅、镉工作曲线的线性范围分别为2~50、1~20μg·L^(-1),相关系数分别为0.9999和1.0000,仪器检出限为铅0.043μg·L^(-1)、镉0.029μg·L^(-1),方法检出限为铅2.17μg·kg^(-1)、镉1.43μg·kg^(-1)。该方法测定实际样品中铅、镉含量的精密度分别为1.11%~4.66%、0.69%~5.34%,加标回收率分别为93.9%~109.9%、94.7%~107.5%。结果表明方法简便、灵敏,具有较好的选择性和可靠性。
A method was studied for determination of lead and cadmium in high salt condiment, such as dampened spicy, soy sauce and fish sauce, by the combination of wet digestion and stripping voltammetry.The impact of the instrument conditions,the type and amount of electrolyte and high salt on lead and cadmium was investigated,and the experiment was made on the disturbance of acid type and acidity as well as other coexisting ions.The linear range of the working curves of Pb and Cd are 2-.50μg·L-1 and 1-20 μg·L-1 respectively,the correlation coefficient were 0.9999 and 1.0000, and their instrument detection limits were 0.043 μg·L-1 and 0.029 μg·L-1, their method detection limits were Pb 2.17μg·L-1, Cd 1.43μg·L-1.The content of lead and cadmium about actual sample was determined by this method,the precisions are respectively 1.11 %-4.66% ,0.69%-5.34%.The recovery rate were respectively 93.9%-109.9%, 94.7%- 109.5% .The result reveals that this was a simple, fast and higher sensitivity method which had a good selection and excellent reliability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第7期274-277,共4页
Science and Technology of Food Industry
基金
国家自然科学基金青年基金(51304094)
科技计划项目(14051592)
云南省教育厅基金面上项目(2103Y326)
关键词
湿法消解
溶出伏安法
调味品
铅
镉
wet digestion
stripping voltammetry
condiment
lead
cadmium
