摘要
目的:对食品中总砷测定方法及相关因素进行探讨。方法:按GB/T5009.11-2003食品中总砷的测定,比较湿消解法与干灰化法处理样品效果;确定干灰化法适用样品的种类;观察标准溶液的稳定时间;样品处理定容后的稳定时间及1%硼氢化钾的稳定性。结果:干灰化法处理样品优于湿消解法。干灰化法适用于固体、液体等类样品。标准溶液至少可以稳定5个月。样品处理定容后至少可以稳定5 d。1%硼氢化钾可以稳定30 d。结论:干灰化法操作简单容易控制,精密度好,准确度高;所用标准溶液、试剂稳定时间较长。
Objective：The determination of total arsenic and relevant factors in food were discussed.Methods： Refering to GB/T5009.11-2003 determination of total arsenic in food,the effect of wet digestion method and dry ashing method in treating samples were compared.The types of samples which were applicable to dry ashing method were determined.The stabilization of the standard solution was observed.The stabilization of treated samples and 1% potassium borohydride were detected.Results： Dry ashing method was better than wet digestion method.Dry ashing method was applicable to solid and liquid samples.The stabilization of the standard solution was 5 month at least.The stabilization of the treated sample was 5 days at least.The stabilization of the 1% potassium borohydride was 30 days at least.Conclusion： The method of dry ashing is simple operation.It has better precision and accuracy.The stabilization of standard solution and reagent is longer.
出处
《中国卫生检验杂志》
CAS
2011年第5期1110-1111,共2页
Chinese Journal of Health Laboratory Technology
关键词
食品
砷测定
Food
Arsenic determination
