不同前处理方法测定葡萄酒中锰、铁、铜含量的比较研究  

A Comparative Study on Determination of Manganese, Iron, Copper in Wine by Different Pre-treatment Methods

作　　者：莫燕霞[1] 殷居易[1] 汤海青[1] 顾晓俊[1] 何卫敏 陈梅珍[1] 吴维儿 

机构地区：[1]宁波出入境检验检疫局技术中心食品安全检测分中心酒类检测实验室,浙江宁波315800

出　　处：《广东化工》2014年第5期160-161,169,共3页Guangdong Chemical Industry

基　　金：宁波市级F10-科技服务业示范项目;项目编号:201201F1000032

摘　　要：考察了微波消解、湿法消解、干法灰化3种不同前处理方法对葡萄酒中锰、铁、铜含量测定结果的影响。结果表明,微波消解法操作简便快速,结果准确,能够满足葡萄酒中锰、铁、铜含量的测定分析。Effects of three preprocessing methods, including dry digestion, hydrodigestion and microwave-assisted digestion on the determination of manganese, iron, copper in wine were studied. The results showed that microwave-assisted digestion method was suit for digesting samples and analyzing manganese, iron, copper in wine simply, rapidly and accurate.

关 键 词：微波消解 湿法消解 干法灰化 葡萄酒 

分 类 号：O65[理学—分析化学]