食品中镉的不同前处理方法研究探讨与质量控制

Study on Different Pretreatment Methods and Quality Control of Cadmium in Food

优化出不同前处理方法对食品中镉测定并进行质量控制。方法:分别采用干法消解、湿法消解、微波消解3种方式对样品进行前处理,食品中镉含量依据GB/T5009.15-2003《食品中镉的测定》进行,测定过程从样品的前处理、样品分析及数据处理等几个环节采取质量控制措施,通过计算回收率、精密度、不确定度评定以及质控样品的准确性进行分析和比较。结果:湿法消解、微波消解的回收率为94.3%~98.2%,精密度RSD<5.42%,干法消解的回收率不稳定且偏低,精密度差。建议采用湿法消解、微波消解进行进行食品前处理。

different pretreatment methods were optimized for determination of cadmium in food and quality control.Methods respectively using dry digestion and wet digestion and microwave digestion three kinds of samples pretreatment,cadmium content in the food according to GB/T 5009.15 2003 for determination of cadmium in food,the determination of process from the pretreatment of the sample,the sample analysis and data processing and so on several parts quality control measures,through calculating the recovery,precision,the accuracy of the uncertainty evaluation and quality control samples were analyzed and compared.Results the recovery of wet digestion and microwave digestion was 94.3%~98.2%,the precision RSD was less than 5.42%.Wet digestion and microwave digestion are suggested for food pretreatment.