摘要
以混合酸湿消化法为载体，对高盐样品（酱腌菜）进行检测条件优化后铅含量测量不确定度评定，较全面地考虑了整个测定过程的不确定度来源，对不确定度的各个因素影响结果进行了系统分析，建立了结果不确定度评定数学模型，并探讨了测定结果不确定度。实验结果表明：样品测定精密度、回收率以及线性拟合求样品浓度是影响该方法不确定度的主要因素，也是高盐样品铅测定的难点和重点；该优化方法测定酱腌菜中铅的含量，样品回收率在85.60%~103.19%左右，重复测定精密度（RSD）为1.66%。
The process of determination for lead in pickles with a high concentration of salt by graphite furnace atomic absorption spectroscopy using mixed inorganic acid as the digestive reagent is de-scribed.The main sources of the measurement uncertainty are analyzed and the effects of some factors on the uncertainty are discussed.And then the mathematical model is established and the measure-ment uncertainty is evaluated.The experimental results indicate that：the main sources of the meas-urement uncertainty are the relative standard deviation,the recoveries and the method of linear fitting for sample concentration,which are difficult and important for determination of lead in samples with high salt;the average recovery of the optimum method is 85.60%~103.19%,while the accuracy of the method as RSD is 1 .6 6%.
出处
《中国调味品》
CAS
北大核心
2014年第3期98-102,共5页
China Condiment
基金
2012年川菜发展研究中心科研项目--软包装酱腌菜中重金属检测方法研究(CC12Z14)
