摘要
目的：通过对酱油中总砷测定全程实验的分析研究，控制实验的准确进行，建立科学、准确、稳定的检测方法。方法：采用微波消解、湿法消解和干法消解三种消解方法进行实验比较，采取硝酸、高氯酸和硫酸混酸体系并采用优化条件进行样品消解，利用氢化物原子荧光光谱法进行检测。结果：实验的关键在于掌握好取样及加热步骤，砷在0～30μg／L浓度范围内有良好线性关系，相关系数都在0．999以上，PTCT087（指定值为0．487mg／L）酱油考核样总砷的测定，检测结果0．50mg／L为满意结果。结论：控制好主要操作步骤，测定实验便能得到满意结果，通过比对后，湿法消解方法操作简便、准确灵敏，便于每一个实验室对酱油中总砷测定的实验开展。
Objective：To establish a scientific, accurate and stable method for the determination of total arsenic in soy sauce. Methods： Three digestion methods such as microwave digestion, wet digestion and dry digestion are compared. Adopt mixed acids （nitric acid, perchloric acid and sulfuric acid） and optimized conditions to digest samples, use hydride generation atomic fluorescence spectrometry to determine. Results： The key to the experiment is to have a good grasp of sampling and heating steps, the linear relationship is good within the concentration range of 0-30 μg/L, the correlation coefficient is greater than 0. 999. The result of 0.50 mg/L is satisfactory for the determination of total arsenic in PTC T087 soy sauce（designated as 0.487 mg/L）. Conclusion： Controlling the main operation steps, the experiment can get satisfactory results. The method is simple, accurate, sensitive and suitable for each laboratory to carry out the determination of total arsenic in soy sauce.
出处
《中国调味品》
CAS
北大核心
2016年第10期105-108,共4页
China Condiment
基金
云南省应用基础研究计划(青年项目)(2012FD038)
关键词
酱油
总砷
湿法消解
分析总结
原子荧光光谱法
soy sauce
total arsenic
wet digestion
analysis and summary
atomic fluorescence spectrometry
