ICP—AES法测定山西食醋中的十二种元素  

DETERMINATION OF 12 ELEMENTS IN FAMOUS SHANXI VINEGAR BY ICP-AES

作　　者：张勇[1] 周纪侃[1] 关西安 

机构地区：[1]山西大学化学系

出　　处：《山西大学学报（自然科学版）》1991年第2期173-178,共6页Journal of Shanxi University(Natural Science Edition)

摘　　要：用ICP—AES技术,同时测定了三种食醋中十二种元素的含量。研究和对比了食醋测定中两种处理方法,并对共存元素干扰和回收率等项作了探讨。The simultaneous determination of 12 elements(Ba, Cr, Co, Cu, Sr, Ni, Pb, Cd, Mn, Mo, Zn, and Fe) in vinegar by Inductively couqled plasmaatomic emission spectrometry is described. Comparison of two pretreatmeat methods, HNO_3-H_2O_2 digestion, and HNO_3 dilution is made. For the former, the percentage of recovery and standard deviation are 91-103% and 1.7×10^(-3)-0.22, while for the latter, 89-102% and 1.0×10^(-3)-0.24, respectively. Remarkable tests for these two pretreatment methods are agreeable to each other. Both methods used for ICP-AES determination of vinegar are satisfactory. The dilution method is even more reliable, simple and rapid.

关 键 词：食醋 山西 微量元素 ICP-AES 测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]