摘要
建立微波消解火焰原子吸收法测定可可粉中的微量元素铜、铁、锌、锰、铅含量的方法。对酸效应、共存离子干扰、背景干扰、准确度和精密度进行考察。用微波消解法处理可可粉。测得各元素的工作曲线相关系数均大于0.9990，方法检出限均小于0.0042 mg/L，相对标准偏差（RSD）均小于4.72%，各元素的加标回收率分别为96.5%~101.2%、97.3%~102.7%、95.4%~101.5%、97.7%~102.3%。经统计对比不同厂家生产的可可粉，发现各元素的含量不存在显著差异。
The method of determining the contents of trace element Cu Fe Zn Mn and Pb in cacao powder was studied by microwave digestion-flame atomic absorption spectrometry. Some process variables , including the effects of acid, coexistence ion disruption, background interference, accuracy and precision were optimized. The cacao powder was treated by microwave digestion. We can obtain the linear coefficients （all more than 0.999 0）, limits of detection （all less than 0.004 2 mg/L）, the RSDs （all less than 4.72%）. The standard addition recovery rate of each element respectively were 96.5%-101.2%, 97.3%-102.7%, 95.4%-101.5%, 97.7%-102.3%. The result proved that the method was correct and reliable, higher sensitivity and recovery. Compared with the content of each element in cacao powder from different manufacturer through statistical comparison , the results showed that there was no significant difference.
出处
《食品研究与开发》
CAS
北大核心
2014年第6期87-89,共3页
Food Research and Development
关键词
火焰原子吸收法
可可粉
铜
铁
锌
锰
铅
flame atomic absorption spectrometry
cacao powder
copper
iron
zinc
manganese
lead
