灰化-ICP-AES法测定肉与肉类制品中总磷含量的研究

Determination of Total P Element in Meat and Meat Products by ICP-AES

用灰化法进行前处理,用电感耦合等离子体原子发射光谱法(ICP AES)测定肉与肉制品中总磷含量,该方法与重量法比较,其结果无显著差异.本方法较传统的重量法操作简便、快速、检出限低.

General phosphorus was determined by weigh method. The analytical process was long and unfavorable to quality controlled. A new ICPAES method was found to determination of total P Elements in meat and meat products by experiments. This method was simple, rapid and reliable with low direction limit.