微波消解-火焰原子吸收光谱法测定草莓酒中铜铁含量

Determination of Cu and Fe in Strawberry Wine by Atomic Absorption Spectrometry with Microwave Digestion

以微波消解-火焰原子吸收法为检测手段,以职业学校与农业合作社联合研发的草莓酒为研究对象,测定了草莓酒中铜、铁2种金属元素的含量,筛选了样品微波消解的最佳程序,确定了最佳的原子吸收分光光度计的工作条件。草莓酒的Cu、Fe的平均含量分别为0.81,186.3 mg/L,加标回收率在97%~105%。结果表明,该方法快速准确、灵敏度高、操作简单、分析速度快,可为这2种元素在草莓酒中的含量测定提供参考。

The elements of Cu and Fe in the strawberry wine which were produced by the vocational school and agriculturalenterprise were determined by flame atomic absorption spectrometry （FAAS） after microwave digestion pretreatment. The bestexperiment conditions of the digestion and FAAS were optimized. The data were listed as follows：the average concentration ofthe two elements were 0.81,186.3 mg/L,the recoveries of them ranged from 97%~105%. The results revealed that the analyticalmethod was quick-acquired,accurate,and highly sensitive.