摘要
本文针对紫菜中无机砷采用液相色谱-原子荧光光谱法测定方法的分析。紫菜中的砷主要以一甲基砷酸、二甲基砷酸及砷糖、甜菜碱、砷胆碱等多种形态存在,根据原先的分光光度法与原子荧光法无法得到准确的无机砷数值,通过采用价态分析法才能得出较为准确的结果。
This paper analysis the inorganic arsenic in seaweed by liquid chromatographyatom fluorescence spectrometry. Arsenic in seaweed exists mainly in the form of a variety of methyla rsenate, dimethyl arsenate and arsenic sugar, betaine, arsenic choline, according to the original points spectrophotometric method and atomic fluorescence method is unable to obtain the accurate arsenic numerical, through the use of valence state analysis method in order to obtain more accurate results.
作者
李景阳
Li Jingyang(Tengzhou Supervison Testing Institute of Product Quality, Tengzhou 277500, China)
出处
《现代食品》
2016年第14期113-114,共2页
Modern Food
关键词
紫菜
无机砷
方法
Seaweed
Inorganic arsenic
Method
