CAJ | 학술논문

本试验建立了一种测定蔬菜中氟含量的新方法.蔬菜经氧弹燃烧处理后在一定浓度的高氯酸和柠檬酸钠的介质中利用氟离子选择性电极法测定其微量氟.菠菜、卷心菜、油菜、生菜、香麦、白菜中氟的测定结果表明,氟离子浓度为1.0×10~(-2)～1.0×10~(-6) mol/L范围内呈现良好线性关系,线性相关系数r为0.999 3,相对标准偏差(RSD)为0.93%～1.91%(n=6),不同添加水平中回收率均在96.4%～105.7%之间.
본시험건립료일충측정소채중불함량적신방법.소채경양탄연소처리후재일정농도적고록산화저몽산납적개질중이용불리자선택성전겁법측정기미량불.파채、권심채、유채、생채、향맥、백채중불적측정결과표명,불리자농도위1.0×10~(-2)～1.0×10~(-6) mol/L범위내정현량호선성관계,선성상관계수r위0.999 3,상대표준편차(RSD)위0.93%～1.91%(n=6),불동첨가수평중회수솔균재96.4%～105.7%지간.
A new method for determination of trace fluoride in such vegetables as spinach, cabbage, rape, lettuce, xiangmai, Chinese cabbage was developed. The vegetables were burned in the oxygen bomb with high pressure and pure oxygen and then determined in HClO_4 and NaC_6H_5O_7 · 2H_2O media. The method was linear in the range of 1.0× 10~(-2)～1.0×10~(-6) mol/ L (r=0. 999 3). Excellent recovery and reproducibility values were achieved. The proposed method proved simple, sensitive and suitable for the determination of fluoride in vegetables.