| 氢化物-原子荧光法测定泡菜中的铅 |
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| 引用本文： | 刘加成,赵爱云. 氢化物-原子荧光法测定泡菜中的铅[J]. 现代科学仪器, 2004, 0(3): 31-33 |
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| 作者姓名： | 刘加成 赵爱云 |
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| 作者单位： | 1. 青岛市城阳区农产品质量监督检测站,青岛,266109
2. 青岛大学天然色素研究所,青岛,266071 |
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| 摘 要： | 采用氢化物-原子荧光法测定泡菜中的铅具有操作简单、快速、基体干扰少、灵敏度高等优点。用此法测定泡菜中的铅，其检出限(相对荧光强度)为0．22ug／L,测定结果令人满意。
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| 关 键 词： | 原子荧光法 泡菜 铅 |
| 修稿时间： | 2003-12-24 |
Determination of Plumbum in Pickled Vegetables by Hydride-Atomic Fluorescence Spectrometry |
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| Liu Jiacheng ,Zhao Aiyun. Determination of Plumbum in Pickled Vegetables by Hydride-Atomic Fluorescence Spectrometry[J]. Modern Scientific Instruments, 2004, 0(3): 31-33 |
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| Authors: | Liu Jiacheng Zhao Aiyun |
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| Affiliation: | Liu Jiacheng 1,Zhao Aiyun 2 |
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| Abstract: | The hydride atomic fluorescence spectrometetry is used to analyze plumbum in pickled vegetables.This methed is simple,rapid,less noisy and high sensitive. The determitation limit of plumbum is 0.22ug/L.The mathed has been applied to determine plumbum in pickled vegetables with satistactory results. |
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| Keywords: | Atomic fluorescence spectrometry plumbum pickled vegetable |
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