摘要
建立了氢化物发生一原子荧光光谱法测定食品添加剂碳酸钙中铅的分析方法。考察了仪器工作条件、载流的酸度、还原剂浓度、氧化剂的用量以及共存元素对测量体系的影响。在优化实验条件下，该方法的线性范围为0～60μg／L（r=0．9998），方法检出限为3．2μg／kg，相对标准偏差（n=11）为0．74％。以3个批次的样品为例，加入铅浓度分别为12，24，36μg／L，每个浓度进行6次平行测定，铅的回收率介于95．20％～104．3％之间，RSD≤2．53。与国家标准方法分析结果进行比较，两种方法测定值基本一致。
A method has been established for the determination of lead in food additive calcium carbonate by HG-AFS. The effects of the work conditions of instruments, the acidity of liquid carrier, the concentration of reducing agent, the quantity of oxidant and co-existent elements are investigated in details. Under the optimal conditions, the calibration curve is linear in the range of 0-60 μg/L （r= 0. 9998） with detection limit of 3.2 μg/kg. The relative standard deviation（RSD）is 0.74% for eleven consecutive measurements of 10 μg/L lead standard solution. The average recoveries are 95.20%-104.3% at the spiking levels of 12, 24, 36 μg/L of lead and the relative standard deviations（n=6）are no more than 2.53 when applied in the three actually samples. The results between the method and national standard method are basically consistent.
出处
《中国调味品》
CAS
北大核心
2014年第6期115-117,120,共4页
China Condiment
基金
国家公益性行业(质检)科研专项(201110037)
