火焰原子吸收法测定紫菜中铁含量的各种消化方法比较  

Comparison of sample pretreatment methods for determination of iron e in laver by flame atomic absorption spectrophotometry

作　　者：郭建丽[1] 张建萍[1] 王晶晶[1] 

机构地区：[1]济宁医学院医学检验系,山东济宁272067

出　　处：《微量元素与健康研究》2011年第6期47-48,共2页Studies of Trace Elements and Health

摘　　要：目的:通过测定经不同消化方法消化后的紫菜中铁含量,比较各种消化的消化效果,选择最优消化条件。方法:紫菜分别经干灰化、酸消解(不同消化时间以及不同混酸比例消化)后,采用火焰原子吸收分光光度法测样品中铁含量。结果:紫菜经不同消化方法消化后其中铁含量不同。结论:通过比较紫菜经不同消化方法消化后其微量元素的含量,得出消化酸消解的消化效果要明显好于干灰化,且随时间延长消化越彻底,不同混酸比例消化差别不大。Objective： To comparison of sample pretreatment methods for determination of iron in laver by flame atomic absorption spectrophotometry,selecting the optimal digestion conditions.Methods： Laver were treated with dry ash,acid digestion of different digestion times and different ratio of mixed acid digestion and flame atomic absorption spectrometry test samples of iron r.Results： By comparing the seaweed digestion at different digestion methods of the content of trace elements obtained acid digestion digestive digestive effect is significantly better than dry ashing and digestion with time more thoroughly.Different ratio of mixed acid digestion and not very different.

关 键 词：火焰原子吸收 紫菜 铁 

分 类 号：O657.31[理学—分析化学]