不同前处理方法测定植物油中铅含量  

Measurement of Pb content in vegetable oils by different pretreatment methods

作　　者：倪芳妍[1] 樊燕妮[1] 方晓璞[1] 蒋敏[1] 

机构地区：[1]国家粮食储备局西安油脂科学研究设计院,西安710082

出　　处：《粮食与食品工业》2013年第1期66-68,共3页Cereal & Food Industry

摘　　要：通过对比干灰化法、微波消解法(单罐、多罐)3种不同的前处理条件,最终确立了食用油铅含量测定的最佳前处理方法。经过该方法处理的样品,其重复测定结果的RSD均仅为1.89%,结果与指控样品真值对比无差异,回收率96.4%,适用于植物油中铅含量的测定。By contrast of 3 different pretreatment conditions, dry ashing methods, microwave digestion methods （single pot, multiple pot）, the optimum pretreatment method of Pb content measurement on edible oil was confirmed. The RSD of the repeating measured results of the samples handled by this method was all only 1.89%. The result had no difference with the true value of the charging samples. Its recovery rate was 96.4%, suitable for the measurement of Pb content in vegetable oils.

关 键 词：植物油 前处理 铅 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]