摘要
通过本次实验室参加铁微量元素残留量测定的能力验证,来检测实验室铁元素含量测定的技术水平,从而总结经验,提高实验室检测能力。笔者参加了由中国检验检疫科学研究院测试评价中心组织的婴幼儿辅食(米粉)中多种微量元素的测定能力计划,通过火焰原子吸收光谱法和电感耦合等离子体质谱法对米粉中的铁元素含量进行测定,最终得出米粉中铁元素含量为6.82 mg/100 g。
Through the verification of the laboratory’s ability to participate in the determination of iron trace element residues,the technical level of the determination of iron element content in the laboratory is tested,so as to summarize experience and improve the laboratory’s detection ability.The author participated in the determination ability plan of various trace elements in complementary foods for infants(rice flour)organized by the testing and evaluation center of the Chinese academy of inspection and quarantine.The iron content in rice flour was determined by flame atomic absorption spectrometry and inductively coupled plasma mass spectrometry.Finally,the iron content in rice flour was 6.82 mg/100 g.
作者
蓝海波
盛倩
于兰莉
LAN Haibo;SHENG Qian;YU Lanli(Hangzhou HR-TH Testing and Technology Co.,Ltd.,Hangzhou 310004,China)
出处
《现代食品》
2022年第13期175-177,共3页
Modern Food
关键词
能力验证
铁元素残留量
电感耦合等离子体质谱仪
原子吸收分光光度计
capability verification
residues of iron
inductively-coupled plasma mass spectrometer
atomic absorption spectrophotometer
