氢化物发生—原子荧光法测定酱油醋中铅的方法研究

Disquisition and Method kf Plumbum in Soy Sauce Vinegar by Hydride Generation-atomic Fluorescence Spectrometry

目的 建立测定酱油醋中铅的氢化物发生—原子荧光法。 方法 采用硝酸—高氯酸微机消解仪恒温消解。 结果 线性检测范围为 0～ 10 0 μg/L。方法检出限为 0 .16μg/L ,样品加标回收率为 89.3 %～ 10 3 .9%。 结论 本法适用批量样品消解 ,方法简单、快速、灵敏度高、检出限低 ,结果可靠 ,仪器性能稳定 ,适合酱油醋中铅的检测分析。

Objective To establish a method for plumbum of soy sauce vinegar. Methods The method of digestion with nitric acid-polychloric acid by the digestion machine a constant temperature was used. Results The calibration curve for plumbum was 0-100 ug/L. detection limit 0.16 ug/L and the recoveries of standard addition 89.3%-103.9% respectively. Conclusions This method is adopt to digestion of batch sample. Alao it is simple, rapid, sensitive and of reliable results. There fore, it is suitable for detection and analysis of soy sauce vinegar.