| 抗坏血酸基体改进剂平台石墨炉原子吸收光谱法测定蚝油中的铅 |
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| 引用本文： | 吴抒怀,蔡怡鹃.抗坏血酸基体改进剂平台石墨炉原子吸收光谱法测定蚝油中的铅[J].光谱实验室,1996(6). |
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| 作者姓名： | 吴抒怀 蔡怡鹃 |
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| 作者单位： | 厦门进出口商品检验局 |
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| 摘 要： | 本实验建立了以抗坏血酸为基体改进剂测定蚝油中铅的方法。研究了多种基体改进剂消除蚝油基体对测铅的干扰，方法的相对标准偏差为４．９％，回收率为９４％－９６％，检出限为１．５ｎｇ／ｍＬ。本方法可用于蚝油、贻贝油等调味品中铅含量的测定。
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| 关 键 词： | 抗坏血酸，基体改进剂，平台石墨炉原子吸收光谱法，蚝油，铅 |
Ascorbic Acid Modifier for Determination of Pb in Oyster Sauce with Platform Furnance AAS |
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| Wu Shuhuai, Cai Yijuan.Ascorbic Acid Modifier for Determination of Pb in Oyster Sauce with Platform Furnance AAS[J].Chinese Journal of Spectroscopy Laboratory,1996(6). |
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| Authors: | Wu Shuhuai Cai Yijuan |
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| Abstract: | This experiment established a method for determination of Pb in oyster sauce with ascorbic acid as modifier.The method studied varied kinds of modifiers for elimination of the disturbance of oyster sauce matrix in detecting Pb.The detection limit is 1.5ng/mL,recoveries are between 94%-96%,RSD is 4.9%.This method can also be used for detecting Pb in condiment,such as Oyster sauce,shellfish sauce etc. |
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| Keywords: | Ascorbic Acid Modifier Platform Furnance AAS Oyster Sauce Pb |
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