铜质火锅使用过程中的金属元素含量分析  

Analysis of the Metallic Elements Contents in Use Process of Copper Hot-pot

作　　者：叶峻[1] 王俊伟[2] 

机构地区：[1]四川教育学院化学与应用化学系,四川成都610041 [2]四川省环境监测中心站,四川成都610041

出　　处：《四川师范大学学报（自然科学版）》2011年第4期589-592,共4页Journal of Sichuan Normal University（Natural Science）

基　　金：四川省川菜发展研究中心重点基金(CC06Z03)资助项目

摘　　要：探讨酸菜在铜质容器中熬煮,砷、汞、铅、镉、铬、镍、铜等元素含量的变化.以微波消解预处理样品,运用ICP-MS、HG-AFS法测定铜锅熬煮酸菜过程中汤料、酸菜中重金属元素的含量变化.在紫铜锅中熬煮酸菜6 h,可使锅体汞、铅、铜溶出较多,镉、铬、镍少量溶出,基本无砷溶出.其中,汤料中汞、铅、铜、镉、铬和镍分别约增加914%、65%、513倍、55%、46%和60%,酸菜中汞、铅、铜、镉、铬和镍分别增加81%、159%、375倍、19%、142%和70%.从健康角度出发,紫铜锅可能不适宜作酸菜类火锅的烹饪容器.This paper investigates the changes of the contents of some heavy elements ions such as As,Hg,Pb,Cd,Cr,Ni,Cu in pickles during cooking in copper pots.HG-AFS and ICP-MS were used to determine the contents of these heavy metals in pickles samples and their soups after they were digested with microwave digestion system.Much Hg,Pb,Cu and a little Cd,Cr,Ni and little As were liberated from the pot body when the copper pot was used for cooking pickles after 6 huors.Compared to the contents of heavy metal ions in the non-cooked pickles and their soups,the contents of Hg,Pb,Cu,Cd,Cr and Ni in the soups were increases by 914%,65%,513 times,55%,46%,and 60%,respectively,and the contents of these elements in the pickles were increased by 81%,159%,375 times,19%,142%,and 70%.It is thus concluded that the pots made of copper are not suitable cooking utensils for hot-pot.

关 键 词：酸菜 铜火锅 重金属 电感耦合等离子体质谱法 氢化物原子荧光光谱法 

分 类 号：O657.31[理学—分析化学]