利用微波消解处理羊肉，通过火焰原子吸收光谱法测定铅的质量浓度，探讨微波消解制样技术在肉及肉制品中的应用。以微波消解剂比例（硝酸/盐酸）、功率、爬坡时间以及保持时间为4个研究因素，微波消解标准羊肉，以回收率为评价指标，通过正交试验确定微波消解羊肉测定铅的最佳工艺参数，并对方法的准确度和回收率进行验证。试验结果表明，羊肉微波消解影响因素的顺序依次为微波功率、保持时间、爬坡时间和微波消解剂比例（硝酸/盐酸），最佳消解条件为微波消解剂比例（硝酸/盐酸）6∶1（体积比），功率1200 W，爬坡时间10 min、保持时间25 min，该条件下经火焰原子吸收光谱法所测得铅回收率为96.2%～98.7%，相对标准偏差为1.16%。微波消解处理羊肉样品耗时短，消解彻底，适合快速处理大规模样品，并且提高分析结果的准确度。%Microwave digestion technique was used in the determination of lead in mutton by flame atomic spectrometry and the application of this technique in meat and meat products were studied.Take microwave di-gestion agent ratio(nitrate/hydrochloric acid), power, climbing time and hold time as the four factors,the opti-mal digestion conditions were obtained by orthogonal design and the accuracy and recovery rate of the method was verified.Experimental results showed that the major and minor order of the four relevant factors was mi-crowave power, hold time, climbing time and microwave digestion agent ratio (nitrate/hydrochloric acid), the optimal digestion conditions were microwave digestion agent ratio(nitrate/hydrochloric acid) 6∶1(volume ra-tio), microwave power1 200 W, climbing time 10 min, and hold time 25 min.The recovery rate was in range of 96.2%-98.7%for lead in mutton with RSD of 1.16%.Our study showed that microwave digestion processing of mutton need less time, complete digestion, suitable for digesting large sample rapidly, and improve the accuracy of results.
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