摘要
采用高压密闭微波消解、干法灰化、湿法消解以测定食品样品中的铅、砷、汞。结果表明,微波消解测定标准样品的变异系数小,准确度高,空白值低,对三种元素的回收率皆较高,且所需的时间也较短。干法消解可用于称样量大的样品,但准确度较低,空白值高,回收率偏低,对于易挥发的元素和含无机盐成分高的食品不适用。湿法消解可同时消化多个样品,但准确度较低,空白值较高,回收率较低,试剂消耗量大,能量消耗大。
Three methods, microwave, dry and wet digestion, were used for the decomposition of the foodstuffs and then the content of Pb, As, Hg in the pretreated foodstuffs were determined. Results showed that the smallest variation coefficient, shortest test time and highest veracity were achieved with microwave digestion, while the blank value was somewhat low. Dry digestion method was suitable for treatment of the sample with large quality but foods containing non-volatile elements or high abio-salt. However, it suffered from lower precise and recovery rate and the largest blank value. The wet digestion method can be used for treatment of several samples together, but had some weak points, such as larger blank value, lower recovery rate, and larger consumption of reagent and energy.
出处
《现代食品科技》
EI
CAS
2008年第10期1051-1054,1011,共5页
Modern Food Science and Technology
关键词
铅
砷
汞
微波消解
湿发消解
干法消解
Pb
As
Hg
microwave digestion
wet digestion
dry digestion.
