摘要
采用微波消解方法分解样品并转化成HCl溶液,加入EDTA、硫脲,再用NaOH调节至碱性,样品溶液首先与NaBH4溶液混合,然后与酸作用完成氢化物发生,以原子荧光法测定食品中硒,并对影响灵敏度的分析条件（诸如酸度、NaBH4浓度）进行了优化.方法检出限为0.01 μg/L,线性范围0～100μg/L,加标回收率96.0%～105.0%.
A method for determination of selenium in food by Hydride Generation- Atomic Fluorescence Spectrometry in Alkaline Mode with Microwave Digestion has been developed. The sample was dissolved in HNO3 - H2O2 and made it into HCI medium after addition EDTA and sulfocarbamate as the masking agent. First, the sample solution was mixed with NaBH4 solution after adjusting to alkaline solution with NaOH , then mixed with acid to produce selenium hydride, finally selenium was determined by AFS. The operation conditions such as acidity, NaBt-h concentration, which affect sensitivity was optimized. The detection limit was 0.01μg/L. Recoveries of standard additions were in the range of 96.0 % - 105.0 %. The method has been applied to the sample analysis with satisfactory results.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第8期112-114,共3页
Food and Fermentation Industries
关键词
碱性模式
氢化物发生原子荧光法
食品
硒
alkaline mode, hydride generation-atomic fluorescence spectrometry, food, selenium
