摘要
含盐食品样品经硝酸和过氧化氢加热消解,采用石墨炉原子吸收光谱法测定其中铅的含量。以氯化钯-硝酸铵为混合基体改进剂,灰化温度为1 200℃,原子化温度为1 850℃。铅(Ⅱ)的质量浓度在25μg·L-1以内与其吸光度呈线性关系,检出限(3s/b)为26pg。应用此法分析了酱油样品,加标平均回收率为96.2%,相对标准偏差(n=5)为3.0%。
Sample of saliferous food was digested and heated with a mixture of HNO3 and H2 02, and the content of lead in the sample solution was determined by GFAAS. A mixture of PdC12 and NH4 NO3 was used as matrix modifier, and temperatures selected for ashing and atomization were 1 200 ℃ and 1 850 ℃ respectively. Linear relationship between values of absorbance and mass concentration of Pb（ Ⅱ ） was obtained in the range within 25 μg · L^-1 , with detection limit （3s/b） of 26 pg. The proposed method was used in the analysis of sample of sauce, value of average recovery found by standard addition method was 96.2%, and RSD （n=5） found was 3.0%.
出处
《理化检验（化学分册）》
CAS
CSCD
北大核心
2012年第2期169-170,共2页
Physical Testing and Chemical Analysis(Part B:Chemical Analysis)
