摘要
在食品分析中需要对样品进行预处理,传统的方法消耗试剂多、花费时间长、操作复杂.而微波消解技术则克服了以上缺点,消解能力强且效果好.本文介绍了微波消解的原理、特性及其在食品分析中的研究进展.
Thepretreatment of samples isneeded in foodalysis, while conventional pretreatment process was not totally competent for its large reagent consumption, long durationand complex operation. However, those problems could be resolved by the use of microwave treatment, which has strong abilityandgood effect in digestion. In this work, the principle, characteristics and new progresses of microwave digestion used in food analysiswas introduced.
出处
《四川职业技术学院学报》
2012年第3期142-144,共3页
Journal of Sichuan Vocational and Technical College
关键词
食品分析
微波消解
研究进展
Food Analysis
Microwave Digestion
Research Progress
