原子吸收光谱法测定鸡蛋中营养元素的前处理方法研究

本文分别采用０．１ｍｏｌ·Ｌ－１盐酸、６ｍｏｌ·Ｌ－１盐酸、ｐＨ７．０１ｍｏｌ·Ｌ－１ＮＨ４Ａｃ振荡提取及６ｍｏｌ·Ｌ－１盐酸煮沸法测定了鸡蛋中Ｋ、Ｎａ、Ｍｇ、Ｃａ、Ｚｎ、Ｆｅ、Ｍｎ、Ｃｕ八种元素，并与经典前处理方法即现在普遍采用的浓硝酸－高氯酸全消化法及干灰法进行比较，结果表明，对于大量元素Ｋ、Ｎａ、Ｍｇ几种提取方法与经典法接近，回收率达９０％～１１５％；微量元素Ｚｎ、Ｍｎ、Ｆｅ也可分别用ｐＨ７．０１ｍｏｌ·Ｌ－１ＮＨ４Ａｃ，０．１ｍｏｌ·Ｌ－１盐酸、６ｍｏｌ·Ｌ－１盐酸振荡提取，回收率在１００％～１１５％之间，Ｃｕ则可用６ｍｏｌ·Ｌ－１盐酸煮沸法测定，回收率较理想。而Ｃａ这几种方法提取结果均不理想，主要因增感作用，造成结果偏高。经典干灰化结果偏低，灰化温度达４５０℃，即可造成多种元素损失，且繁琐费时。本文采用的几种提取方法简单、快速，结果准确性、精度可达到分析要求。

Study on Pretreatment for the Determination of Several Nutrition Element in Eggs with AAS

In this paper, 0.1 mol x L(-1) HCl, 6 mol x L(-1) HCl, pH 7.0 1 mol x L(-1) NH4Ac was oscillated and 6 mol x L-' HCI was boilled to extract and determine K, Na, Ca, Zn, Fe, Mn, Mg and Cu. Comparing with classical method that popularly used HNO3-HCl04 to degest and ash samples,the results indicated that for macroelement K,Na and Mg several extraction methods are similar to classical method,the recovery was 90%-115%,for microelement Zn, Mn and Fe could be extracted using pH7.0 1 mol x L(-1) NH4Ac, 0.1 mol x L(-1) HCI, 6 mol x L(1) HCI oscillating,the recovery was 100%-115%. Cu could be analysed using 6 mol x L(-1) HCI boiling. But the results of Ca were not better because of the enhancement effect. The results with ash sample were lower because many elements were lost when ash temperature was up to 450 degrees C. These methods of exatraction pretreatment are simple and rapid. The recovery and precision are satisfactory.