摘要
本文将锡的氢化反应机理研究的结论应用于分析罐头食品中痕量锡。试样消解后,用纯化过的NaOH或KOH中和,然后酸化至0.10～0.12mol/L盐酸酸度,使之与KBH_4(0.25mol/L)中的KOH浓度(0.10mol/L)相匹配。实验参数与文献所报道的相似。
This paper reports the application of a conclusion from mechanism study to the trace analysis of tin in tinned foods. After digestion of the sample, the excess of acid was first neutralized with a purified NaOH or KOH solution then acidified to an acidity of 0.10—0.12mol/L HCl so as to match KOH concentration (0.10mol/L) in KBH_4 (0.25mol/L) solution which was used for stannate generation. Working parameters of HG and ICP spectrometry were similar to those reported previously. Tin in several tinned foods was determined.
出处
《光谱学与光谱分析》
SCIE
EI
CAS
CSCD
北大核心
1993年第2期55-58,共4页
Spectroscopy and Spectral Analysis
关键词
氢化物发生法
锡
罐头
食品分析
Hydride generation, ICP spectrometry, trace analysis of tin, tinned food
