摘要
砷是一种有害元素,在食品检验中,砷是作为一项判定食品质量合格与否的重要卫生指标。食品中总砷的测定,常用的方法有氢化物原子荧光光度法、银盐法、砷斑法及硼氢化物还原比色法。采用氢化物发生原子吸收光谱法(HG-AAS),并对试验条件及测定的干扰情况进行分析讨论。方法的特征浓度为0.17μg/L,检出限为0.014μg/L,样品加标回收率为94.2%～102.8%。
Arsenic is a harmful element. In food inspecion, arsenic is a very important health index to test the quality of food. The commonly used methods to measure the total arsenic in food are as hydride generation - atomic fluorescence spectrometry, Silver Diethyl-dithiocarbamate method, method of Spot of arsenic and Borohydride Reduction Colorimetric method. The experiment absorption spectrometry （HAAS）, by which we aims to analysis the disturbance situation. The method sensitivity was 0.17 μg/L, introduces the hydride generation atomic and discuss the experimental condition and and the detection limit was 0.014 μg/L. The recovery of method was founded to be 94.2 %-102.8 %.
出处
《食品研究与开发》
CAS
北大核心
2009年第2期105-108,共4页
Food Research and Development
关键词
食品
总砷
测定
氢化物原子吸收光谱法
food
total arsenic
determination
hydride generation- atomic absorption spectrometry
