摘要
对开放式微波消解法与干灰化法消解测量食品中铅的方法进行了比较,试验表明,前者操作简易,试验周期短,在测量精度和加标回收率方面两种方法无显著性差别。
A comparative study between the methods of sample-digestion in the AAS determination of lead in foodstuffs by dry-ashing method and by microwave-heating in open vessel was made. It were shown by the experimental results that the treatment by micro wave heating was quicker and easier to operate, and that no significant differences of precisions and recoveries were found between these two methods.
出处
《理化检验（化学分册）》
CAS
CSCD
北大核心
2003年第5期278-279,282,共3页
Physical Testing and Chemical Analysis(Part B:Chemical Analysis)
关键词
开放式微波消解
干灰化法消解
测量
食品
铅
分析
AAS determination
Lead
Foodstuff
Sample-digestion
Microwave-heating in open vessel
Dry- ashing method
