原子荧光光谱法测定水产品中汞的条件选择及应用  

Determination of total mercury in foods with atomic fluorescence spectrophotometric

作　　者：曹乃斌[1] 李卫岗[1] 范稚莉[1] 赵乃漫[1] 陈振华[1] 

机构地区：[1]珠海出入境检验检疫局技术中心,广东珠海519015

出　　处：《中国测试技术》2005年第6期23-24,63,共3页CHINA MEASUREMENT & TESTING TECHNOLOGY

摘　　要：参照食品中总汞及有机汞测定标准,对采用原子荧光光谱法测定食品中总汞的几个主要测定参数进行探讨。测定结果表明,在一定含汞量的范围内,该方法灵敏稳定,各种干扰大大降低,检出限0.15μg/L,标准曲线最佳线性范围0μg/L^60μg/L;线性相关系数(r)0.9999,RSD4%。平均标准回收率97~109%。方法快速、准确,实用性强。After the samples were digested by strong oxygenate acid and reduce to atomic mercury with KBH4 determination of mercury in foods with atomic fluorescence spectrophotometry （AFS）.The average recovery of the method for mercury 97 - 109%, with relative standard deviations of 4% liner ranger 0μg/L - 60μg/L（r 0.9999） and limit of detection 0.15μg/L.The results show that this method is simple, accurate, reproducible and suitable for determination of mercury in foods. The background absorption and reduced loss were reduce while the sensitirity and precision of the method were improved.This method is featured by easy operation and higher precision, accuracy and sensitivity.

关 键 词：原子荧光光谱分析法 食品 总汞 

分 类 号：TS207.5[轻工技术与工程—食品科学]