摘要
通过对海产品中不同形态砷测定法的研究,为海产品中无机砷的测定提供另一种选择。采用微波萃取提取法提取紫菜中无机砷,通过实验微波最佳提取条件为温度80℃、萃取时间30 min、微波功率1 200 W、工作曲线在0~100μg/L范围内线性良好,加标回收率82.7%~97.2%。在微波萃取提取条件下与国家标准GB 5009.11-2014方法对比测得紫菜中无机砷含量具有一致性。
Abstract： Through the research of different forms of arsenic in seafood measurement, for the determination of inorganic arsenic in seafood another option. Microwave extraction to extract inorganic arsenic in the laver, through experiment the best extraction conditions for microwave： temperature 80℃ , 30 min extraction time, microwave power 1 200 W, working curve within 0 - 100 μg/L linear is good, the standard addition recovery rate 82.7% - 97.2%. In the condition of microwave extraction to extract compared with national standard GB 5009.11-2014 method measured content of inoraanic arsenic in laver was consistenc.v.
出处
《现代食品》
2017年第2期77-79,共3页
Modern Food
