食品中磷的微波灰化、分子吸收光谱测定法

Determination of Phosphorus in Foods by Microwave Ashing and Molecular Absorption Spectrometry

目的建立微波灰化、分子吸收光谱法测定食品中磷的方法。方法用微波灰化法使样品灰化,其测定结果与国标方法比较。结果用微波灰化法消化样品,精密度试验RSD=1.5%,回收率在90.0%～95.8%之间,与国标法比较,测定结果差异无统计学意义。结论用微波灰化法测定食品中磷含量,方法准确性高,重现性好,值得推广。

[ Objective ] To establish a method for determination of phosphorus in foods by microwave ashing and molecular absorption spectrometry. [ Methods] The samples were incinerated by microwave ashing method, and the determination results were compared with that of GB method. [ Results] According to precision test , RSD was 1.5%. Recovery rate was 90.0% - 95.8%. There was no significant different in the determination results between microwave ashing method and GB method. [ Conclusion] The microwave ashing method for determination of phosphorus in foods has high accuracy and good reproducibility , which is worth popularizing.