摘要
本文对比了微波消解、湿法消解和干灰化法3种不同前处理方法对蔬菜样品中铅含量测试结果的影响。结果表明,微波消解前处理方法最优,该法具有低检出限、高准确度等优点,极大地提高了实验室的工作效率,节省人力物力。
The effects of three different pretreatment methods,including microwave digestion method,wet digestion method and dry ashing method on lead content determination in vegetable samples were compared.The results showed that the microwave digestion method was the best method for the determination of Pb content.The method had the advantages of low detection limit and high accuracy,could greatly improved the working efficiency in laboratory and saved manpower and material resources.
作者
邓桂添
梁健梅
钟海强
李碧松
DENG Gui-tian;LIANG Jian-mei;ZHONG Hai-qiang;LI Bi-song(Meizhou Agricultural Products Quality Supervision and Testing Center of Guangdong Province,Meizhou Guangdong 514021)
出处
《现代农业科技》
2019年第10期227-227,229,共2页
Modern Agricultural Science and Technology
关键词
蔬菜
铅含量
微波消解
湿法消解
干灰化法
vegetable
Pb content
microwave digestion
wet digestion
dry ashing
