电热原子吸收光谱测定锗时钯的基体改进作用及在食品分析中的应用

Studies on the Effect of Pd(Ⅱ) Matrix Modifier in the Determination of Germanium and Applies in Food Analysis by Electrothermal AAS

本文建立了钯为基体改进剂,电热原子吸收法测定食品中微量锗的方法。该法的检测限为22×10^(-13)g,特征量为8×10^(-13)g。讨论了钯基体改进剂提高锗灵敏度和灰化温度的机理,认为主要是灰化阶段锗与钯在石墨管表面发生固相反应的结果。

The mechanisms for the enhancement of sensitivity and increase of ashing temperature withPd modifier are discussed. The results show that a solid phase reaction of Pd and Ge occurredon the graphite tube surface during the ashing step.