[1]姜华军,魏敏,王妍.微波消解-ICP-OES法同时测定鱼露中13种元素[J].中国调味品,2019,(10):165-167.
Determination of 13 Elements in Fish Sauce by ICP-OES with Microwave Digestion[J].CHINA CONDIMENT,2019,(10):165-167.
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微波消解-ICP-OES法同时测定鱼露中13种元素()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年10期
- 页码:
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165-167
- 栏目:
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- 出版日期:
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2019-10-20
文章信息/Info
- Title:
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Determination of 13 Elements in Fish Sauce by ICP-OES with Microwave Digestion
- 作者:
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姜华军; 魏敏; 王妍
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- 文献标志码:
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A
- 摘要:
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采用微波消解处理样品，电感耦合等离子体发射光谱法（ICP-OES）测定鱼露中的钙、镁、铁、锰、铜、锌、硒、铝、铅、砷、镉、铬、镍13种元素。结果13种元素的线性相关系数均＞0.999，检出限为0.00086 mg/kg~0.15 mg/kg，多次平行测定的相对标准偏差（RSD）为0.89%~4.21%，加标回收率为93.6%~103.2%。该方法操作简单，分析速度快，结果准确可靠，适用于鱼露中多种有益和有害元素的同时测定。
- Abstract:
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The contents of 13 elements such as Ca, Mg, Fe, Mn, Cu, Zn, Se, Al, Pb, As, Cd, Cr, and Ni in fish sauce were determined by inductively coupled plasma - optical emission spectrometry (ICP-OES) after the samples were digested microwave digestion. The linear correlation coefficients for all 13 elements were more than 0.999. The detection limits were 0.00086 mg/kg~0.15 mg/kg. The relative standard deviations (RSDs) were 0.89%~4.21%. The recoveries of spiked samples were in the range of 93.6%~103.2%. This method is simple, quick, and accurate. It is suitable for the simultaneous analysis of various beneficial elements and harmful elements in fish sauce.
更新日期/Last Update:
2020-07-27