摘要
研究了不同食品的微波消解条件 ,用微波消解法对食品中铅、砷、汞元素含量进行了测定 ,其回收率在 90 0 3%～ 1 0 0 2 0 %之间 ,变异系数小于 7% ;微波消解法与传统的干法消化、湿法消化以及酸回流法进行比较 ,二者的测定结果无显著性差异 (P >0 0 5 ) .微波消解法具有重现性好、准确度高、省时、节能、安全等优点 。
It studies the conditions of microwave digestion for different foods,and determines the Hg,Pb,and As contents by microwave digestion method.The recovery is from 90.03% to 96.10%.Its coefficient of variation (CV) is less than 7%.The method of microwave digestion,ash digestion,wet digestion and acid circulating reflux are compared,the difference are not significant between any two methods ( P >0,05).It indicates the microwave digestion has many advantages,such as good repetition,high accuracy,time saving,economizing energy and safety.This method satisfies the needs of detection of the trace element content in food.
