| 干法灰化-ICP法测定食品中的磷 |
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| 引用本文： | 刘玉玲. 干法灰化-ICP法测定食品中的磷[J]. 食品工程, 2014, 0(2): 58-60 |
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| 作者姓名： | 刘玉玲 |
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| 作者单位： | 山西省食品质量安全监督检验研究院,山西太原030012 |
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| 摘 要： | 采用干法灰化-电感耦合等离子体发射光谱法(ICP)对食品中磷的含量进行了测定,在优化最佳条件后,确定了方法的精密度、准确度和检出限,最终达到了操作简便、方法快捷、结果准确的目的。该方法与现有国家标准方法进行比对,检测结果在允许误差范围之内,可用于食品中磷的检测。
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| 关 键 词： | 食品 磷 干法灰化 电感耦合等离子体发射光谱法 |
Determination of phosphorus in food by dry ashing -ICP |
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| LIU Yu-ling. Determination of phosphorus in food by dry ashing -ICP[J]. Food Engineering, 2014, 0(2): 58-60 |
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| Authors: | LIU Yu-ling |
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| Affiliation: | LIU Yu-ling (Shanxi province foodstuff quality supervision and inspection institute, Shanxi Taiyuan 030012, China) |
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| Abstract: | Content of phosphorus in food was determinined by inductively coupled plasma atomic emissionspectrome-try （ICP） . In the optimum condition, the precision, accuracy and detection limit of the method were ensured.The method was simple, quick and accurate. Compared with the existing national standard method, test results were in the range of permissible error , therefore the method can be used for the detection of phosphorus in food. |
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| Keywords: | food phosphorus, dry ashing inductively coupled plasma atomic emission spectrometry （ICP） |
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