石墨炉原子吸收法测定肉类食品中铅、镉的研究.doc

石墨炉原子吸收法测定肉类食品中铅、镉的研究
钦州学院
本科毕业论文(设计)
石墨炉原子吸收法测定肉类食品中铅、镉的研
究
院系
专业
学生班级
姓名
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指导教师单位
指导教师姓名
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2017 年 4 月
摘要
肉类食物一贯是人们从低级食物链内获得蛋白质的基础,随着人们生活水平的不断提高,对于肉类食物的安全性越来越重视,因此如何寻找一种精确、快速、安全、方便的测定肉类食品中铅、镉含量的方法有着重要的意义。
方法利用微波消解仪消化市售猪肉、鸡肉、鸭肉、羊肉、牛肉样本,石墨炉原子吸收光谱法测定其中铅、镉含量。实验中条件为:铅、镉的干
燥温度为80~140℃,时间为30s;铅的灰化温度为400℃,时间为15s,镉的灰化温度为300℃,时间为15s;铅的原子化温度为2000℃,时间为2s,镉的原子化温度为1500℃,时间为2s。%***钯10μL和2%磷酸氢二铵10μL做为铅、镉的基体改进剂。
实验结果表明:测定铅时在0~40μg/L的线性范围内,校准曲线线性关系为y = + ,相关性为R2 = ;测定镉时在0~4μg/L的线性范围内,校准曲线线性关系式为y = + ,相关性为R2 = 。铅、镉的检出限分别为0. 571μg/;%%;%%。
关键词肉类食物;石墨炉原子吸收光谱法;铅;镉
Determination of lead and cadmium in meat products by Graphite
Furnace Atomic Absorption Spectrometry
Abstract
The meat has been the main source of protein from animal body, with the continuous improvement of living standards, for more and more attention to the safety of meat food, so how to find a kind of accurate, fast, safe and convenient method for the determination of lead and cadmium content in meat food is of great significance.
Microwave treatment mercially available pork, chicken, duck, mutton and beef samples by experiment, determination of lead, cadmium by graphite furnace atomic absorption spectrometry. The experiment conditions were as follows: the drying temperature of lead and cadmium is 80 to 140 DEG
C, the lead time is 30s; the ashing temperature is 400 DEG C, time 15s, cadmium ashing temperature is 300 DEG C, time is 15s; lead atomization temperature is 2000 DEG C, time 2s, atomic temperature for cadmium 1500 C, time is 2s. With % palladium nitrate 10 L and 10 L 2% diammonium hydrogen phosphate as matrix modifier of lead and cadmium.
The experimental results show that the determination of lead in 0 ~ 40 g/L within the linear range of the calibration curve is linear relationship y = + , correlation coefficient is R2 = ; Determination of cadmium i