食品中汞的检验方法研究——原子荧光法

Study on the analysis of Hg in food by atomic fluorescence spectrometry(AFS)

采用原子荧光光谱法测定食品中的汞,从氢氧化钠浓度、反应介质及酸度、硼氢化物的使用、干扰与消除等方面进行了探讨。并对四种食品进行了测定,用标准物质进行了比对。检出限0.02μg/kg,样品回收率91.4%～104.8%,RSD2.5%～4.4%,结果准确可靠,可以推广使用。

Atomic fluorescence spectrometry（AFS） were used to determinate the amount of Hg in food. The effects of the concentration of NaOH, reaction medium and acidity, borohydride, some interferences and their avoidance were discussed. Four kinds of food were measured and the result was compared with those obtained with standard method. The detection limit is 0.02μg/kg; the recovery is 91.4%-104.8%; the RSD is 2.5%-4.4%. So this method is accurate and could be applied.