榨菜酱油中微量汞的氢化物发生原子荧光光谱测定法

Determination of Trace Hg in Preserved Vegetable and Soy Sauce with HG-AFS

目的探讨氢化物发生原子荧光光谱法测定榨菜酱油中微量汞的方法。方法酱油经硝酸浸泡过夜,于130℃在电炉上消化2h,用原子荧光光谱仪测定含量。结果建立了测汞的条件,试剂硼氢化钾选择浓度为0.5g/L,金属离子Cu2+、Zn2+、Al3+、Mg2+、Ca2+对测定无干扰,汞的检出限为0.0375μg/L,回收率在95%～115%之间。结论该方法检出限低,灵敏度高,精密度好,准确度好。在实际工作中有很大的推广价值。

[Objective] To explore the method of HG-AFS in the determination of trace Hg in the preserved vegetable and soy sauce.[Methods] Samples were immerged in nitrate over night, then digested on the electric stove at 130℃ for two hours and determined by atomic fluorescence.[Results] The condition of Hg determination was established; the concentration of KaBH was 0.5 g/L; the metal ion Cu^2＋、Zn^2＋、Al^3＋、Mg^2＋ and Ca^2＋ had no interference to the determination; the detection limit of Hg was 0.0375μg/L; the recovery rate was between 95% and 115%.[Conclusion] This method is applicable in the practical work with low detection limit, high sensitivity, precision and accuracy.