干灰化法前处理测定茶叶中铅的影响因素  

Effect Factors of Determination of Lead in Tea with Dry Ashing Method

作　　者：陈新焕[1] 肖家勇[1] 易征璇[1] 陈练[1] 吕小园[1] 杨万彪[1] 刘正华[1] 

机构地区：[1]湖南出入境检验检疫局技术中心,长沙市湘府中路188号410004

出　　处：《光谱实验室》2012年第5期2685-2688,共4页Chinese Journal of Spectroscopy Laboratory

摘　　要：研究了用干灰化法处理茶叶样品时测定铅含量的各种因素的影响,对测定介质、灰化温度、灰化时间、溶剂的选择进行了优化,对基体影响的消除进行了探讨。The various effect factors of the determination of lead in tea with dry ashing method was studied.The chosen conditions such as determining medium,ashing temperature,ashing time,dissolving reagents were optimized,and the elimination of matrix effect was discussed.

关 键 词：茶叶 铅 干灰化法 

分 类 号：O657.31[理学—分析化学]