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目的探讨酸菜在陶瓷容器中熬煮砷、汞、铅、镉、铬、镍、铜等元素含量的变化。方法以微波消解预处理样品,用电感耦合等离子体质谱法测定熬煮后汤料、酸菜样品中各元素含量。结果用陶瓷容器熬煮酸菜,可使汤料中的汞、铅、镉、铬、铜含量由1.71、22.10、6.10、40.05、128.00μg/L增至3.76、26.75、8.20、53.50、183.75μg/L,分别增加约220%、21%、13%、34%和44%;可使酸菜中的汞、铅、镉、铬、铜含量由35.34、397.96、20.35、213.12、1 070μg/kg增至78.75、460.39、23.02、387.31、2 100μg/kg,分别增加约222%、17%、34%、81%和96%。结论酸菜在陶瓷容器内熬煮,锅体有较多汞、铬、铜和微量铅、镉溶出,基本无砷、镍溶出。
Objective To study the changes of the contents of arsenic, mercury, lead, cadmium, chromium, nickel and copper in pickled cabbage in ceramic containers. Methods The samples were pretreated with microwave digestion, and the content of each element in boiled soup and pickled cabbage was determined by inductively coupled plasma mass spectrometry. Results With the boiled sauerkraut in ceramic container, the content of mercury, lead, cadmium, chromium and copper in the soup increased from 1.71,22.10,6.10,40.05,128.00μg / L to 3.76,26.75,8.20,53.50,183.75μg / L, increased about 220%, 21%, 13%, 34% and 44% respectively; the content of mercury, lead, cadmium, chromium and copper in sauerkraut increased from 35.34, 397.96, 20.35, 213.12 and 17070μg / kg 78.75, 460.39, 23.02, 387.31, and 2100 μg / kg, respectively, by about 222%, 17%, 34%, 81% and 96%. Conclusion The sauerkraut was cooked in a ceramic container. The pot had more mercury, chromium, copper and traces of lead and cadmium, and almost no arsenic and nickel had been eluted.