| 食品中铅的方法研究 |
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| 引用本文： | 姜帅,刘帆. 食品中铅的方法研究[J]. 现代食品, 2022, 28(3): 188-190 |
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| 作者姓名： | 姜帅 刘帆 |
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| 作者单位： | 重庆市计量质量检测研究院,重庆 401123 |
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| 摘 要： | 目前,食品中铅含量的测定方法主要有2个标准,即《食品安全国家标准食品中多元素的测定》（GB 5009.268—2016）和《食品安全国家标准食品中铅的测定》（GB 5009.12—2017）。本文选用电感耦合等离子体质谱法（Inductively Coupled Plasma Mass Spectrometry,ICP-MS）为研究对象,从试验所得数据对该方法进行论述。
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| 关 键 词： | 铅 电感耦合等离子体质谱法(ICP-MS) 检出限 回收率 |
Research on Rapid Detection Method of Lead in Food |
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| JIANG Shuai,LIU Fan. Research on Rapid Detection Method of Lead in Food[J]. Modern Food, 2022, 28(3): 188-190 |
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| Authors: | JIANG Shuai LIU Fan |
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| Affiliation: | (Chongqing Institute of Measurement and Quality Testing,Chongqing 401123,China) |
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| Abstract: | At present,there are two main standards for the determination of lead content in food,namely GB 5009.268—2016 and GB 5009.12—2017.In this paper,inductively coupled plasma mass spectrometry(ICP-MS)is selected as the research object,and the method is discussed from the experimental data. |
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| Keywords: | lead inductively coupled plasma mass spectrometry(ICP-MS) detection limit recovery |
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