萃取富集原子吸收法测定烘焙食品中痕量铅

Determination of Trace Lead in Baked Food by Extracting Enriching and Flame Atomic Absorption Spectrometry (FAAS)

烘焙食品试样经灰化处理后,用APDC DDTC MIBK体系萃取富集试液中的铅,利用空气 乙炔火焰原子吸收法测定烘焙食品样品中铅的含量.考察了仪器的工作参数、试液的酸度、反应时间和萃取时间等测定条件,并对可能存在的元素进行了干扰实验.在最佳条件下本法测定铅的相对标准偏差为1 5%—2 6%,回收率为98 2%—102 1%.

Trace lead in baked food is determined by air-acetylene flame atomic absorption spectrometry (FAAS) with APDC-DDTC-MIBK as the extraction and preconcentration system after cineration process.The instrumental working parameters,experimental conditions and the interference of the probably exiting elements are studied.Under the optimum conditions,the reletive standard deviation is 1.5%—2.6%,and the recovery is 98.2%—102.1%.