CAJ | 학술논문

建立氢化物发生-原子荧光光度法测定食品和食品添加剂中砷、汞和铅元素的方法。对茶叶、方便面、精料与二氧化硅样品的前处理方法进行了研究，讨论了酸介质与酸度、还原剂浓度、铁氰化钾与草酸浓度等因素对样品测定的影响。当还原剂质量浓度为20g/L、载流酸度为5%、铁氰化钾和草酸质量浓度分别为4g/L和2g/L时，砷、汞和铅的方法检出限分别为0.024，0.008，0.066μg/L，方法的回收率为85%～105%，测量结果的相对标准偏差分别为0.7%，0.7%，1.8%。该方法简便、快速、结果准确可靠，能满足食品和食品添加剂中砷、汞、铅的测定。
건립경화물발생-원자형광광도법측정식품화식품첨가제중신、홍화연원소적방법。대다협、방편면、정료여이양화규양품적전처리방법진행료연구，토론료산개질여산도、환원제농도、철청화갑여초산농도등인소대양품측정적영향。당환원제질량농도위20g/L、재류산도위5%、철청화갑화초산질량농도분별위4g/L화2g/L시，신、홍화연적방법검출한분별위0.024，0.008，0.066μg/L，방법적회수솔위85%～105%，측량결과적상대표준편차분별위0.7%，0.7%，1.8%。해방법간편、쾌속、결과준학가고，능만족식품화식품첨가제중신、홍、연적측정。
The method for determination of arsenic,mercury and lead in food and food additive by using hydrogenation atomic fluorescent spectrometry was established. Tea,instant noodle,concentrate and silicon dioxide were chosen as objects to explore the measurement influence factors such as pretreatment method,acid medium,acidity, reducer concentration,concentration of patassium ferricyanide and oxalic acid. The detection limit of arsenic,mercury and lead were 0.024,0.008,0.066μg/L respectively as the reducer concentration was 20 g/L,carrier acidity was 5%,and concentration of patassium ferricyanidesh and oxalic acid were 4, 2 g/L respectively. The recovery was 85%-105%,and the relative standard deviations of arsenic,mercury and lead were 0.7%,0.7%,1.8%,respectively. The proposed method is convenient,rapid,accurate and reliable,which can meet the measurement requirement of arsenic,mercury and lead in food and food additive.