| 标准加入法测定酱腌菜中铅的探讨 |
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| 引用本文： | 冯学明. 标准加入法测定酱腌菜中铅的探讨[J]. 价值工程, 2010, 29(24): 229-229 |
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| 作者姓名： | 冯学明 |
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| 作者单位： | 佛山市高明区质量技术监督监测所,佛山,528500 |
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| 摘 要： | 采用标准加入法消除酱腌菜中食盐的干扰,建立标准加入法测定酱腌菜中痕量铅的方法,该方法2、4μg/ml添加水平回收率为96.5%～99.0%,方法简单,准确度、精密度高,快速方便,符合标准分析要求。
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| 关 键 词： | 标准加入法 铅测定 火焰原子吸收法 酱腌菜 |
Discussion on the Lead Measurement in Pickles by Standard Addition Method |
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| Feng Xueming. Discussion on the Lead Measurement in Pickles by Standard Addition Method[J]. Value Engineering, 2010, 29(24): 229-229 |
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| Authors: | Feng Xueming |
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| Affiliation: | Feng Xueming ( Foshan Gaorning District Qualimetry Supervision Test Office, Foshan 528500,China ) |
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| Abstract: | The standard addition method is adopted to eliminate the interference of salt preserved vegetables, pickles establish standard addition method for the determination of trace lead in method 2.,4μg / ml added level of recovery was 96.5%-99.0%,the method is simple, accurate, highly precise, fast and convenient, which could meet the standards of analysis. |
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| Keywords: | standard addition method lead determination flame atomic absorption spectrometry pickles |
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