原子荧光法测定小麦食品中汞含量  

Determination of Mercury in Wheat Food by Atomic Fluorescence Method

作　　者：张亮 ZHANG Liang(Laixi City Center for Disease Control and Prevention,Qingdao 266600,China)

机构地区：[1]莱西市疾病预防控制中心,山东青岛266600

出　　处：《食品安全导刊》2024年第18期72-74,共3页China Food Safety Magazine

摘　　要：本文建立原子荧光法测定小麦食品中汞含量的方法。结果表明,该方法的相关系数(R2)为0.998 648,检出限为2.00μg·kg^(-1),加标回收率在97.33%~103.33%,相对标准偏差低于4.00%。该方法的测定结果较为准确且稳定,可应用于食品中汞含量的检测。A method for the determination of mercury in wheat food by atomic fluorescence spectrometry was developed.The results showed that the correlation coefficient(R2)of the method was 0.998648,the detection limit was 2.00μg·kg^(-1),the recoveries were 97.33%to 103.33%,and the RSD value was lower than 4.00%.The results of this method are accurate and stable,and can be applied to the detection of mercury content in food.

关 键 词：原子荧光法 食品检测 汞元素 

分 类 号：O657.3[理学—分析化学] TS210.7[理学—化学]