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食品中总汞的检测方法主要有原子荧光光谱法(AFS),冷原子吸收光谱法,双硫腙比色法等[1]。以上方法均需对样品进行酸消化前处理,易造成环境污染,同时由于汞易挥发,在消解过程中容易损失。该法基于冷原子吸收法测定汞的原理,样品从干燥分解到分析测定的全过程均在仪器中完成,含汞废气经吸收液无害化处理后排放。本文在食品
Total mercury in food testing methods are atomic fluorescence spectrometry (AFS), cold atomic absorption spectrometry, dithizone colorimetric method [1]. The above method requires acid pretreatment of the sample, which can easily lead to environmental pollution. Meanwhile, the mercury is easily volatilized and is easily lost in the digestion process. The method is based on the principle of cold atomic absorption method for the determination of mercury. The whole process of sample decomposition from drying to analysis and determination is completed in the instrument. The mercury-containing waste gas is innocuously treated by absorption liquid and then discharged. This article is in food