摘要
利用微波消解对酱油进行处理,以硝酸钯和磷酸二氢铵作为基体改进剂,利用石墨炉原子吸收光谱法进行测定。在实验条件下,方法线性范围为0~20μg/L,相关系数在0.999以上,方法检出限为1.36μg/kg,方法精密度RSD为1.80%~2.18%,加标回收率为95%~101%。
Use microwave digestion to process soy sauce, with nitrate palladium and phosphate dibasic ammonium as matrix modifier, graphite furnace atomic absorption spectrometry is adopted. Under the experimental conditions, the linear range is 0~20 μg/L, the correlation coefficient is above 0. 999, the method detection limit is 1.36μg/kg, the method precision of RSD is 1.80%~2.18%, the adding standard recovery is 95%~101%.
出处
《中国调味品》
北大核心
2017年第9期142-144,共3页
China Condiment
关键词
石墨炉
酱油
基体改进剂
铅
硝酸钯
graphite furnace
soy sauce
matrix modifier
lead
palladium nitrate
