论文部分内容阅读
目的:重点探索氢化物原子荧光测定法检测食品添加剂中铅的具体方法。方法:通过氢化物原子荧光测定法检测铅的含量,给予样品恒温消解之后,选择最佳的测定条件和最佳仪器条件进行测定。结果:在不同时间内测定3次铅0~50.0μg/L标准系列,结果发现平均相关系数是0.9983,荧光值和浓度呈现的是线性关系。最终计算出检出限是0.40μg/L。得到回收率在100.7%以下94.4%以上,而相对标准偏差在2.8%以下2.4%以上。结论:氢化物原子荧光测定法测定法检测食品添加剂中铅的含量,不仅操作简单,而且灵敏度高,准确性强。
Objective: To explore the specific method of determination of lead in food additives by hydride generation atomic fluorescence spectrometry. Methods: The content of lead was detected by hydride generation atomic fluorescence spectrometry. After the samples were given constant temperature digestion, the best determination conditions and the best instrument conditions were selected for determination. Results: The standard series of 0 ~ 50.0 μg / L Pb 3 times were measured at different times. The average correlation coefficient was 0.9983. The linear relationship between fluorescence and concentration was found. The final detection limit was 0.40μg / L. The recoveries were above 94.4% below 100.7%, while the relative standard deviations were above 2.4% above 2.8%. Conclusion: The determination of lead in food additives by hydride atomic fluorescence spectrometry is not only easy to operate, but also highly sensitive and accurate.