氢化物发生-原子荧光法测定无机盐类食品添加剂中的铅

摘要

建立了氢化物发生-原子荧光光谱法测定无机盐类食品添加剂中铅的分析方法。考察了仪器工作条件、载流的酸度、还原剂浓度、氧化剂和掩蔽剂的用量以及共存元素对测量体系的影响。在优化实验条件下，该方法的线性范围为0～60μg/L（r=0.9997），方法检出限为3.3μg/kg。以5种无机盐类食品添加剂为例，加入铅的质量浓度分别为12，24，48μg/L，每种浓度均进行6次平行测定，铅的回收率在95.0%～103.8%之间，测定结果的相对标准偏差为1.05％～2.71%（n=6）。该法适用于食品添加剂的质量控制和日常检测。%A method was established for the determination of lead in inorganic salt food additives by hydride generation atomic fluorescence spectrometry. The effects of the work conditions of apparatus, the acidity of liquid carrier, the concentration of reducing agent, the quantity of oxidant and masking agent, and co-existent elements were investigated in detail. Under the optimal conditions, the calibration curve was linear in the range of 0-60μg/L with detection limit of 3.3μg/kg. The average recoveries were 95.0-103.8%at the spiking levels of 12, 24, 48μg/L of lead in 5 samples and the relative standard deviations were 1.05%-2.71%(n=6). This method was suitable for the normal detection and quality control of food additives.