两种消解方式-原子吸收法测定饼干中Fe含量的比较  

Comparing Iron Contents in Biscuit by Two Digestion Modes-Determined by FASS

作　　者：王杰[1] 王蕾[1] 甘美娇 朱妙琴[1] 

机构地区：[1]浙江外国语学院科技学院,浙江杭州310012

出　　处：《山东化工》2015年第10期91-91,98,共2页Shandong Chemical Industry

摘　　要：分别用浸提法和灰化法消解饼干样品,用火焰原子吸收光谱法测定其中的添加元素铁的含量。结果表明:浸提和灰化消解方法对测定结果影响不大,两种消解样品方法所测定结果的准确度,精密度均较好。但湿法较灰化法具有简单、快速,省时、省电等优点。To compare the influence of different digestion methods on the contents of Iron in biscuit. Two different methods, including wet digestion and dry digestion were used to treat the sample. Atomic absorption spectrometry was used to test the contents of Iron in the samples. The results show that two digestions are about the same in precision and accuracy for the sample preparation of detecting of Iron determined by FASS in the food. But the wet digestion is more simply, speed and economic.

关 键 词：消解方法 饼干 铁含量 原子吸收光谱法 

分 类 号：O657.31[理学—分析化学]