| 用氢化物发生原子吸收光谱法测定食品中的铅 |
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| 引用本文： | 王光建,鲁长豪.用氢化物发生原子吸收光谱法测定食品中的铅[J].四川大学学报(医学版),1986(2). |
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| 作者姓名： | 王光建 鲁长豪 |
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| 作者单位： | 华西医科大学卫生检测教研室
(王光建)，华西医科大学卫生检测教研室(鲁长豪) |
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| 摘 要： | 作者探讨了发生铅化氢的四种体系的反应条件,以及反应温度,试液稳定时间和52种共存离子对测定的影响;建立了用铁氰化钾-硫酸-硼氢化钾体系发生铅化氢,电热石英管原子吸收光谱法测定食品中铅的方法。在分析条件下,方法的灵敏度为0.2ng/ml,检出限为0.3ng/ml;测定液中铅浓度在2～35ng/ml范围内,变异系数为20.5～4.3％;对29种食品进行铅加标,平均回收率为94.0～104.0％。
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| 关 键 词： | 氢化物发生 原子吸收光谱法 食品分析 铅的测定 |
DETERMINATION OF LEAD IN FOODS BY HYDRIDE GENERATION AND ATOMIC-ABSORPTION SPECTROMETRY |
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| Wang Guangjian,Lu Changhao.DETERMINATION OF LEAD IN FOODS BY HYDRIDE GENERATION AND ATOMIC-ABSORPTION SPECTROMETRY[J].Journal of West China University of Medical Sciences,1986(2). |
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| Authors: | Wang Guangjian Lu Changhao |
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| Institution: | Wang Guangjian;Lu Changhao Department of Sanitary Technology |
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| Abstract: | A systematic study was made on thedetermination of lead by hydride generationand atomic-absorption spectrometry. Fourreaction systems, (1) K_3,Fe (CN)_6,-H_2SO_4-KBH_4, (2)K_2S_2O_3,-H_2SO_4-KBH_4,(3)H_2O_2-H_2SO_4-KBH_4, and (4) K_2Cr_2O_7-tartaricacid-KBH_4, were compared in sensitivity,stability of the test solution, influence ofreaction temperature and interferences. TheK_3Fe(CN)_6-H_2 SO_4-KBH_4 system was con-aidered to be the best. The determination oflead in foods was carried out after digestionwith nitric-perchloric-sulfuric acids. Thesensitivity (1% absorption) and detection limit(twice the standard deviation of 10 blankmeasurements) were 0.2ng/ml and 0.3ng/ml, respectively. The relative standarddeviations were 20. 5-4.3% at lead concentra-tions from 2ng/ml to 35 ng/ml, and therecoveries of lead were 94.0-104.0% fromthe 29 kinds of food tested. |
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| Keywords: | Hydride generation Atomic-absorption spectrometry Food analysis Lead determination |
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