超声波水浴辅助消解-原子荧光光谱法测定食用菌中硒含量  

Determination of Selenium in Edible Mushrooms by Ultrasonic Assisted Water Bath Digestion-Atomic Fluorescence Spectrometry

作　　者：吴庆晖[1] 黄伯熹[2] 冉文清[1] 荀合[1] 魏强[1] 李正全[1] 陈泳[1] 

机构地区：[1]中国广州分析测试中心,广东省分析测试技术公共实验室,广东广州510070 [2]广东出入境检验检疫局检验检疫技术中心,广东广州510623

出　　处：《食品科学》2012年第24期299-302,共4页Food Science

摘　　要：为提高检测效率,建立超声波水浴辅助消解-原子荧光光谱法测定食用菌中硒含量的方法。对仪器实验条件进行正交试验优化,对样品前处理方法、铁氰化钾的影响和方法选择性等影响因素进行研究,根据样品检测结果进行原因分析及安全性评价。该方法检出限为0.20ng/mL,加标回收率为91.6%～102.7%。与国标方法对照,提高了样品前处理效率且结果无显著性差异,为食用菌中硒的检测与质量控制提供了一种快速、准确的分析方法。A method to determine selenium in edible mushroom was developed using ultrasonic assisted water bath digestion followed by atomic fluorescence spectrometry （AFS）. The optimum instrumental parameters were established using an orthogonal array design. Besides, the effects of digestion methods and digestion in the presence or absence of potassium ferricyanide on the results of AFS were investigated. AFS was used to determine the selenium contents of different edible mushrooms and the causes of selenium enrichment and the food safety were analyzed based on the results obtained. The limit of detection of the AFS method was 0.20 ng/mL. The sample pretreatment was more efficient and the results of AFS obtained using ultrasonic assisted water bath digestion showed no significant differences compared with wet digestion. AFS can provide a rapid and accurate to analyze selenium in edible mushroom.

关 键 词：超声波 水浴 原子荧光光谱 食用菌 硒 

分 类 号：TS207.3[轻工技术与工程—食品科学]