基体溶液改进-原子荧光法测定食品中的汞  

Improving on the Matrix Solution for the Determination of Mercury in Foods by Atomic Fluorescence Spectrophotometry

作　　者：胡桂莲[1] 方素珍[1] 

机构地区：[1]福建省泉州市疾病预防控制中心,福建省泉州市津淮街21号362000

出　　处：《光谱实验室》2010年第4期1604-1606,共3页Chinese Journal of Spectroscopy Laboratory

摘　　要：探讨改进基体溶液双道原子荧光光谱法测定食品样品中的汞。样品消解后用6mol/L盐酸、硫脲+抗坏血酸(50g/L)作为基体溶液进行仪器测定。本方法检出限0.051μg/g,最低检出质量浓度0.10μg/L,相对标准偏差为7.45%、6.76%,回收率为88.6%—113.2%。方法具稳定性好、灵敏度高、检出限低等优点。Improving on the matrix solution for the determination of mercury in foods by atomic fluorescence spectrophotometry （AFS） was discussed.The samples of foods were digested and analyzed by AFS in the matrix solution which was composed of 6mol/L hydrochloric acid,50g/L thiourea and 50g/L ascorbic acid.The limit of detection and the limit of concentration were 0.051μg/g and 0.10μg/L respectively.The average recoveries were from 88.6% to 113.2% with relative standard deviations （RSDs） were 6.76% and 7.45%.The method is simple,sensitivity,repeatability and can be applied for the analysis of mercury in foods.

关 键 词：汞 原子荧光光谱法 基体改进:食品 

分 类 号：O657.31[理学—分析化学]