【摘要】 为建立食品中痕量镉的测定方法 ,研究了用硼氢化钾 盐酸 铁氰化钾 盐酸羟胺发生挥发性镉蒸气的反应体系 ,将发生器表面及玻璃导气管进行硅烷化处理 ,提高了灵敏度并明显改善测定精密度。在最佳条件下 ,该法测定镉的线性范围为 0 .0 11～ 2ng·ml-1,检出限为 11pg·ml-1。运用此法测定了小米等 6种食品 ,相对标准偏差在 5 .35 %～ 6.4 4 %范围内。加标回收率在 86.3%～10 8.4 %之间 ,结果满意更多还原

【Abstract】 A sensitive method of AAS-determination of trace amounts of cadmium in food with cold vapor generation is described in this paper. The reaction system of KBH₄-K₃Fe（CN）₆-NH₂OH·HCl is used to generate cadmium vapor in a hydrochloric acid solution and the optimum condition for the vapor generation is studied. A linear relationship between analytical signals and concentrations of cadmium in the range of 0.011 to 2.0ng of Cd 2+ per ml of solution was obtained. The detection limit of the method was found to be 11pg·ml -1 （3S_B, expressed as peak heights）. Values of RSD′s （n=6） obtained by analysis of food samples were in the range of 5.35%～6.44%. Values of recovery test obtained by standard addition method on a rice sample were in the range of 86.3% to 108.4%.更多还原