摘要
运用微波消解预处理纯水和酸菜,用HG-AFS、ICP-MS法测定紫铜、不锈钢和陶瓷容器分别熬煮纯水、酸菜的过程中,其汤料、酸菜样品中砷、汞、铅、镉、铬、镍等的含量变化.结果表明:在紫铜、不锈钢和陶瓷容器中熬煮纯水6 h时,均无砷、汞、铅、镉、铬、镍溶出.但长时间熬煮酸菜,紫铜锅体有较多汞、铅和少量镉、镍、铬溶出;不锈钢制锅体有较多铅、铬、镍和少量镉溶出;陶瓷制锅体有一定量的汞与微量铅、镉溶出.说明食用酸菜类火锅时,宜用陶瓷容器并将时间控制在2 h内.
After microwave digestion,some elements including As,Hg,Pb,Cd,Cr,Ni in soups and pickles were determined by hydride generation atomic fluorescence（HG-AFS） and inductively coupled plasma mass spectrometry.A comparison of these element dissolution from copper,stainless and ceramic container was carried out.The results showed that no As,Hg,Pb,Cd,Cr,Ni could be detected when only water was boiled for 6 hours in all of these boilers.However,much more Hg,Pb and a little Cd,Ni,Cr in soup and pickles from copper container,much more Pb,Cr,Ni and a little Cd in soup and pickles from stainless steel container,and much more Hg and a little Pb,Cd in soup and pickles from ceramic container,would be detected if these containers were used to boil pickles for a lone time.It was suggested that using ceramic container as a boiler of hot-pot to cook pickles,and the cooking time should be controlled within 2 hours.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2011年第3期156-160,共5页
Journal of Gansu Agricultural University
基金
四川省教育厅川菜发展中心项目(CC06Z03)
