【摘要】 目的建立起较完善的样品前处理方法,以及各种因素对塞曼-石墨炉原子吸收光谱法测定面制食品中铝的影响。方法样品经干法灰化、湿法消化、微波消解不同前处理方法处理后,用塞曼-石墨炉原子吸收光谱法测定面制食品中的铝。结果测定的最佳波长为257.4nm,线性范围0～400μg/L,相关系数r为0.9990,方法检出限为5mg/kg,方法回收率为83%～95%,精密度(RSD)2.6%～5.7%。结论干法灰化法温度选择在700～750℃结果最好,湿法消化法结果偏低,微波消化加入硝酸和氢氟酸消化且设定足够消化时间、让样品能完全消化,能得到比较满意的结果。适当提高石墨炉灰化温度和原子化温度能提高测定结果的准确度。更多还原

【Abstract】 Objective Set up relatively-complete sample pretreatment methods for the determination of aluminum in flour and its products;Study the effects of various factors on the Zeeman Graphite Atomic Absorption Spectroscopy determination Method After treating the samples by different.Methods Dry digestion,wet digestion,microwave digestion,the aluminum in flour and its products is determined by Zeeman Graphite Atomic Absorption Spectroscopy.Results The optimum determination wavelength is 257.4nm.Linear calibration range is 0～400 μg/L,r=0.990,the detection limit was 5mg/kg,recoveries of 83%～95%,the RSD of 2.6%～5.7%.Conclusion In dry digestion process,the temperature choice of 700～750 C gives optimum results;Wet digestion process gives relatively lower recovery results;Microwave digestion by adding Nitric acid and Hydrofluoric acid,setting up enough digestion time is complete and would achieve satisfied results.By moderately elevating the graphite ash temperature and atomic temperature an increased accuracy of determination is obtained.更多还原