摘要
本文采用石墨炉原子吸收技术研究了食品中锗的测定方法。采用硝酸钯作为基体改进剂，明显改进了灵敏度。选择带平台热解涂层石墨管，在基体改进剂作用下，使锗的灰化温度提高到１４５０℃，消除了基体干扰。试验了常用无机酸和食品中常见的一些共存物质对锗测定结果的影响。确立了普遍适用的样品前处理方法。本方法所达到的技术指标为：最低检出浓度为０．０４ｍｇ／ｋｇ；平均加标回收率１００．５±６．４％；对几种食品中锗进行重复测定，其变异系数小于１０％。由于缺少含锗标准物质，故本方法不能直接验证，本文一些结果与资料报道￣［１］完全一致，另一些结果与化学法￣［２］结果也很一致。
A simple, rapid and quantitative method is presented for the determination of germanium content in foods. The sample is digested with HNO3 by high pressure system. Pd(NO3)2 is added in the sample solution in order to rise the ashed temperature to 1450℃ and remove the interference caused. by sample matrix. Absorbance are measured by stabilized temperature graphite furnace atomic absorption spectrophotometry with pyrolytically coated tubes.In this study, the minimum detectable concentration is 0. 004mg/kg,the recovery is 1 00. 5±6. 4%,the reproducibility of determination is <10% (C. V). The results showed that sentitivity, precision and accuracy of this method are satisfactory for the determination of germanium content in foods.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1994年第3期30-36,共7页
Food and Fermentation Industries
关键词
锗
原子吸收
食品检验
Germanium
Graphite furance atomic absorption spectrophotometry
