食品中砷形态分析及无机砷测定  

Speciation Analysis of Arsenic and Determination of Abio-arsenic in Food

作　　者：陈少波[1,2] 余雯静[1,2] 赵玉兰[1,2] 

机构地区：[1]苏州出入境检验检疫局 检验检疫综合技术中心,江苏苏州215104 [2]苏州世标检测技术有限公司,江苏苏州215104

出　　处：《农产品加工（下）》2013年第4期80-81,86,共3页Farm Products Processing

摘　　要：采用等度高效液相色谱-氢化物发生原子荧光(HPLC-HGAFS)方法测量的分析方法,通过比较不同提取液的提取效率,找出一种较为有效的提取方法,同时做加标回收率和砷形态的转化,测定食品中砷形态及无机砷的检测方法,建立了一种新的食品中无机砷含量的测量方法:用浓度0.15 mol/L HNO_3提取后,再用双氧水氧化,之后采用等度方法测量,该方法对无机砷的最小检出质量分数为0.05 mg/kg。另外,采用该方法对食品样品中总砷的提取率都达到了90.0%以上,绝大部分可达95.0%以上;各种样品的加标回收率均为95.0%～105.0%。In order to establish an effective extract and assay method of HPLC-HGAFS, the egiciency of different extracts is compared. At the same time, rate of recovery and the transformation of the form of Arsenic are researched. A new method to detect the form of arsenic and the inorganic arsenic in food is established： after extracted by 0.15 mol/L HNO3, samples are oxidated by hydrogen peroxide, and results are obtained with isocratic determination. The minimum detectable concentration of the inorganic arsenic is 0.05 mg/kg. In addition, the rate of extraction of arsenic in food is more than 90.0% using this method, and the vast majority is more than 95.0%; the labeled recovery of various samples is in range of 95.0%-105.0%.

关 键 词：食品 无机砷 形态分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]