硼氢化物还原比色法测定食品中总砷  

Determination of Total Arsenic in Food by Borohydride Reduction Colorimetric Method

作　　者：田永碧[1] 王光建 王淮洲[1] 

机构地区：[1]中国预防医学科学院营养与食品卫生研究所

出　　处：《华西医科大学学报》1994年第2期233-235,共3页Journal of West China University of Medical Sciences

摘　　要：本文报道食品中总砷的硼氢化物还原比色测定法。用本法对葡萄酒、鲫鱼、虾皮、米粉和青笋尖进行了方法的精密度试验，其变异系数分别为１３．３％，１２．８％，８．２％，１２．２％和７．２％。用虾皮、鲫鱼和米粉做了样品加标回收试验，其回收率分别为９８．Ｏ％～１１２．０％，８２．０％～９８．８％和８４．２％～１１５．０％；用该方法对ＮＢＳ大米粉１５６８标准参考物物质进行了砷含量测定，测得结果为０．３７～０．４３ｍｇ／ｋｇ，与标示值（０·４１±０．０５ｍｇ／ｋｇ）吻合。本法现已通过卫生部卫生标准委员会审查，即将作为国家标准检测方法予以推广。A method for determination of total ar-canic in food by berohydride reduction colorimetry ispresented. After samples'digestion,the arsenic is con-verted into trivalent arsenic by KI-tbiourea under heat-ing when the solution's acidity is more than 1. 0mol/L.Trivalent arsenic is then reduced by sodium borohy-dride to arsine gas which can react with AgNO_3 in ab-sorbing solution to form a yellow substance whosemaximum absorption wavelentgh is 400nm. Themetbod was annlied to the determination of total ar-senic in grape wine,carp,dried shrimp,rice powder and lettuce and the variation coefficients were 13.3%,12.8%,8.2%,12.2%and7.2%,respectively. The re-coveries from dried shrimp ,carp and rice powder were98.0%─112.0%,82.0%─98.8%, and 84.2%─115.0%,respectively. The method was also applied tothe determination of arsenic in reference material ricepowder NBS 1568 and the result,0.37─0. 43mg/kg,coincided with the given value 0. 41±0. 05mg/kg.

关 键 词：食品 砷 硼氢化物还原 比色法 

分 类 号：R155.51[医药卫生—营养与食品卫生学]