氢化物发生原子荧光法测定海藻类食品中无机砷的提取条件

Determination of Inorganic Arsenic in Seaweed Food Under Different Extraction Conditions by Hydrid Generation-atomic Fluorescence Spectrometry

目的了解在不同提取条件下海藻类食品中的无机砷含量。方法用不同浓度的盐酸在不同时间和温度下提取海带和紫菜中的无机砷,并进行原子荧光检测。结果海藻类食品中的无机砷随着提取温度、时间和盐酸浓度的增加测定结果增大,温度的影响尤为显著。在40℃,6.0 M的盐酸提取18 h的条件下,海藻样品无机砷测定结果在合理范围,回收率94.9%～105.4%。结论在较低的温度或盐酸浓度提取条件下可避免使海藻样品中的大分子有机砷转化成有荧光信号的二甲基砷,能正确反映样品中无机砷的含量。

Objective To understand the content of inorganic arsenic in seaweed food under different extraction conditions.Methods Inorganic arsenic from kelp and laver was extracted under different time and temperature by different concentrations of hydrochloric acid,and determined by hydrid generation-atomic fluorescence spectrometry.Results The content of inorganic arsenic in seaweed food was increasing in accordance with the increase of temperature,time and concentrations of hydrochloric acid.Temperature was the most prominent influential factor.Inorganic arsenic in seaweed samples was in reasonable range with 6.0M HCl extraction for 18 hours at 40℃,and the recovery rate was 94.9%-105.4%.Conclusion The macromolecular organic arsenic in seaweed samples can be prevented from changing into DMA（Ⅴ） of fluorescence signal at lower temperature or lower concentrations of hydrochloric acid during extraction.The content of inorganic arsenic in samples was reflected correctly.