论文部分内容阅读
目的:建立湿法消化和氢化物发生—原子荧光光谱法测定食品中碲的方法。方法:采用湿法消化,优化仪器条件,比较不同溶液酸度效果,考察常见干扰离子对测定的影响,利用氢化物发生—原子荧光光谱法测定食品中碲。结果:采用本方法测定,碲的线性范围为0μg/L～2μg/L,r=0.9999,DL=0.035μg/L,回收率为98.4%～104.2%,精密度(RSD%)为2.55。结论:实验方法简单快捷,结果准确,满足测定要求,适合于食品中碲的测定。
Objective: To establish a method for the determination of tellurium in food by wet digestion and hydride generation - atomic fluorescence spectrometry. Methods: Wet digestion was used to optimize the instrument conditions. The acidity effects of different solutions were compared. The effects of common interfering ions on the determination were investigated. The determination of tellurium in food by hydride generation - atomic fluorescence spectrometry. Results: The linear range of tellurium was 0μg / L ~ 2μg / L, r = 0.9999, DL = 0.035μg / L. The recoveries were 98.4% -104.2% and the RSD was 2.55. Conclusion: The experimental method is simple and fast, the results are accurate, meet the determination requirements, suitable for the determination of tellurium in food.