【摘要】 目的:建立湿法消化和氢化物发生—原子荧光光谱法测定食品中碲的方法。方法:采用湿法消化,优化仪器条件,比较不同溶液酸度效果,考察常见干扰离子对测定的影响,利用氢化物发生—原子荧光光谱法测定食品中碲。结果:采用本方法测定,碲的线性范围为0μg/L～2μg/L,r=0.9999,DL=0.035μg/L,回收率为98.4%～104.2%,精密度(RSD%)为2.55。结论:实验方法简单快捷,结果准确,满足测定要求,适合于食品中碲的测定。更多还原

【Abstract】 Objective:To establish a method for determination of tellurium in food by atomic fluorescence spectrometry after wet digestion.Methods: After using wet digestion,optimizing instruments conditions,comparing the effect of different pH,and exploring the influence of interfering ions,tellurium in food was determined by hydride generation-atomic fluorescence spectrometry.Results: The linear calibration curve for tellurium was within the range of 0 μg/L~2 μg/L with correlative coefficient of 0.9999.The detection limit was 0.035 μg/L for tellurium.The recovery rates of spiking standards for tellurium was in the range of 98.4%~104.2%,respectively.The RSD was 2.55% for tellurium.Conclusion: The method is simple,accurate and rapid enough for determination of tellurium in food.更多还原