FASS法测定苗族传统食品鱼酱酸中的锌、铜、镉、铅含量

Determination of Zn,Cu,Cd and Pb contents of fish sauce-acid(a traditional fermented food of Miao nationality) by flame atomic absorption spectrometry

对传统鱼酱酸及银鱼鱼酱酸中的锌、铜、镉、铅进行测定。以FASS法测定样品中的锌、铜、镉、铅,通过正交试验优化仪器最佳工作条件,采用湿法消解样品。传统鱼酱酸和银鱼鱼酱酸中锌的含量分别是5.7794mg/kg和4.4834mg/kg,铜的含量分别是0.7224mg/kg和1.2808mg/kg,2种鱼酱酸均未检出镉和铅。FASS法测定鱼酱酸锌、铜、镉、铅操作简便,灵敏度较高,检出限较低;鱼酱酸中有较高含量的锌和一定含量的铜,是具有较高营养价值的发酵调味品。

The research aimed to determine the metals zinc, copper, lead and cadmium content in two kinds of Fish Sauce-acid. The working conditions of determining the samples by flame atomic absorption spectrometry （FAAS） were optimized by orthogonal experiments, and the samples were digested by wet method. The content of zinc in traditional fish sauce-acid and silver fish sauce-acid were 5.7794mg/kg and 4.4834mg/kg, respectively, and the contents of copper were 0.7224mg/kg and 1.2808mg/kg, respectively. Cadmium and lead were not determined in two kinds of fish sauce-acid. It was easy to determine the zinc, copper, cadmium and lead by FAAS, and it had high sensitivity and low detection limits. The fish sauce-acid had a high content of zinc and contains a certain amount of copper, which was a kind of fermented seasoning with high nutritional value.