氢化物发生—原子荧光光谱法测定调味料中的铅

食品科学论文编号:SP098  论文字数:7012,页数:16

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1 前言..1
1.2 氢化物发生-原子荧光光谱法(HG-AFS)测铅的研究...1
1.2.1 铅烷的形成..1  1.2.2 增感剂..2
      1.2.3 共存元素干扰3
 1.2.4 氢化物发生-原子荧光光谱法(HG-AFS)测食品中铅的应用...3
2. 实验部分 4
 2.1 实验原理..4
 2.2 实验仪器和试剂4
 2.2.1 实验仪器4
2.2.2 实验试剂4
2.3 仪器工作条件..4
 2.4 实验方法. 5
3. 实验结果与讨论 5
 3.1 消化法的选择以及消解液介质的选择. 5
 3.2 反应介质的选择... 6
 3.3 酸度实验. 6
 3.3.1 载流的酸度实验. 6
 3.3.2 铅溶液中的酸度实验. 7
 3.4 铁氰化钾的浓度实验... 7
 
 3.5 还原剂的浓度实验. 8
3.5.1 NaBH4浓度...8
3.5.2 NaOH浓度实验9
 3.6 硝酸对铅荧光强度的影响...10
 3.7 标准曲线线性关系及检出限 11
 3.8 准确度和精密度实验...11
 3.9 回收率实验...11
 3.10 样品分析12
4. 总结与展望... 13
致谢 14
参考文献 15

摘 要：本文采用氢化物发生—原子荧光光谱法测定调味料中的铅含量，通过实验考察了载流的酸度，溶液的酸度，铁氰化钾的浓度，还原剂的浓度对铅荧光强度的不同影响，得出最佳实验条件。并在最佳实验条件下对进行回收率、精密度、准确度实验和样品分析，得出该方法的检出限为0.0031μg/L，标准曲线相关系数：0.9921，相对标准偏差小于10 %，回收率为81.7%～88.0%，采用氢化物发生—原子荧光光谱法测定调味料中的铅含量标准曲线的相关系数好, 灵敏度高, 结果准确、可靠, 且分析成本低廉, 操作简单，前景广阔。

关键词：氢化物；原子荧光光谱法；铅

Abstract:  In this dissertation , the lead content was determinned hydride atomic fluorescence spectrometry .,we explored the  Pb fluorescence intensity influential factors such as currentcarrying acidity , acidity of solution , concerntration of red potassium prussiate,concerntration of reducer , and proposed the optimal experiment condition .Then recovery ,precision accuracy experiments have been investigated , also the sample have been analyzed under the optimal experiment condition , the detection limit is 0.0031μg/L , the correlation coefficient is 0.9921 , standard deviation is less than 10% , the coefficient of recovery is between 81.7%—88.0% . Hydride atomic fluorescence spectrometry has some advantages when determined the lead content such as good correlation coefficient , high sensitivity , exact result , low cost and easily to handle , also it is wide prospect.