摘要
目的:优化石墨炉原子吸收条件,消除基体干扰,测定炭烤红薯中的铅含量。方法:以硝酸钯作为基体改进剂,筛选出检测的最佳灰化温度和原子化温度。结果:使用5μL1%的硝酸钯作基体改进剂能够显著提高检测时的灰化温度,最佳灰化温度为1250℃,30 s,原子化温度为2000℃,5 s;方法在0~50 ng·mL^(-1)线性相关良好(r=0.9995),样品加标回收率为93.52%~100.97%,均值为96.52%,RSD为2.79%,方法检测限0.01 mg·kg^(-1)。结论:市售炭烤红薯铅含量差异性较大(0.14~27.63 mg·kg^(-1)),部分产品已超出食品安全国家标准规定的数倍,存在食品安全隐患,且该方法准确、可靠、检出限低,可用于炭烤红薯中痕量铅的测定。
Objective:To optimize atomic absorption conditions of graphite furnace,eliminate matrix interference and determine lead in carbon baked sweet potato.Methods:Palladium nitrate was used as matrix modifier to select the optimum ashing temperature and atomization temperature.Results:Using 1%palladium nitrate as matrix modifier 5μL could significantly improve the ashing temperature,the optimal ashing temperature was 1250℃,40 s,and the atomization temperature was 2000℃,5 s.The linear correlation was good in the range of 0~50 ng·mL^(-1)(r=0.9995).The recoveries ranged from 93.52%to 100.97%,with an average of 96.52%and RSD 2.79%.The detection limit of this method was 0.01 mg·kg^(-1).Conclusions:The lead content of carbon baked sweet potato on the market was significantly different(0.14~27.63 mg·kg^(-1)),and some products had exceeded the national food safety standards several times,and there were hidden dangers in food safety.The method is accurate,reliable,with low detection limit,and can be used for the determination of trace lead in carbon baked sweet potato.
作者
郭亮
蒲晓亚
胡莹莹
杨丽娟
宋高林
GUO Liang;PU Xiaoya;HU Yingying;YANG Lijuan;SONG Gaolin(Gansu Province Product Quality Inspection East Branch Center,Tianshui 741000,China;Tianshui Food Inspection and Testing Center,Tianshui 741000,China)
出处
《现代食品》
2023年第9期152-154,158,共4页
Modern Food
关键词
炭烤红薯
石墨炉原子吸收法
条件优化
痕量铅
硝酸钯
carbon roasted sweet potatoes
graphite furnace atomic absorption method
condition optimization
trace lead
palladium nitrate
