氢化物原子荧光光谱法测定酱油中微量铅的方法研究  

Methodology research on determination of trace lead in soy sauce by hydride atomic fluorescence spectrometry

作　　者：殷忠[1] 蒋励[1] YIN Zhong;JIANG Li(Guizhou Provincial Center for Disease Prevention and Control,Guiyang 550004,China)

机构地区：[1]贵州省疾病预防控制中心,贵州贵阳550004

出　　处：《中国酿造》2020年第11期169-172,共4页China Brewing

摘　　要：建立测定酱油中铅的氢化物原子荧光光谱法,同时以酱油为样本进行精密度和准确度测定,以及对酱油能力验证盲样考核样进行不确定度分析。结果表明,铅含量在0~100.00 ng/mL呈线性关系,相关系数(R)为0.9998,该方法的检出限为0.74μg/L,定量限为2.22μg/L,精密度试验结果相对标准偏差(RSD)为1.16%~4.48%,回收率为93.3%~106.6%。2个盲样考核样不确定度结果分别为(0.940±0.092)mg/L和(0.460±0.035)mg/L,能力验证考核结果为满意。研究结果表明,采用水质分析质量控制工作程序对氢化物原子荧光光谱法测定酱油中铅进行分析质量控制,保证实验结果误差在可控制的范围内,获得高度可信的分析结果。A hydride atomic fluorescence spectrometric method for the determination of lead in soy sauce was established.Meanwhile,the precision and accuracy of the method were tested using soy sauce as samples,and the uncertainty of the blind sample for the verification of soy sauce ability was analyzed.The results showed that there was a linear relationship between the content of lead in the range of 0-100.00 ng/ml,the correlation coefficient(R)was 0.9998,the detection limit of the method was 0.74μg/L,the limit of quantitation was 2.22μg/L,the relative standard deviation(RSD)of the precision test results was 1.16%-4.48%,and the recovery was 93.3%-106.6%.The uncertainty results of the two blind samples were(0.940±0.092)mg/L and(0.460±0.035)mg/L,respectively,and the results of competency verification were satisfactory.The results showed that lead in soy sauce samples was measured by hydride atomic fluorescence spectrometry,and the analytical quality control was adopted by quality control procedures for water quality analysis,ensuring experimental result error can be controlled in the permitted range and obtaining the highly reliable analytical results.

关 键 词：铅 酱油 测定 氢化物原子荧光光谱法 

分 类 号：O657.7[理学—分析化学]