原子荧光光谱法测定六种天然香辛料调味品中的砷、汞、硒
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摘要
该研究利用原子荧光光谱法测定了6种天然香辛料调味品中砷、汞、硒的含量。在优化的实验条件下,3种元素的检出限介于0.02～0.03μg/L之间,符合测定要求。该方法测定砷的回收率为96.9%～106.3%,汞的回收率为97.8%～102.8%,硒的回收率为95.7%～103.5%,6种天然香辛料调味品中砷、汞、硒含量均未超出限量值。该方法准确、灵敏、快速,可应用于天然香辛料调味品样品中砷、汞、硒的同时测定。
The content of arsenic, mercury and selenium in six natural spice condiments are simultaneous determined by atomic fluorescence spectrometry.Under the optimized experimental conditions,the detection limit for arsenic,mercury and selenium is in the range of 0.02～0.03μg/L,which accords with the testing requirements.The recovery of arsenic,mercury and selenium is 96.9%～106.3%,97.8% ～102.8% and 95.7% ～103.5% respectively.The content of arsenic,mercury and selenium in six natural spice condiments does not exceed the limits.The method is accurate,sensitive,rapid and can be applied for the simultaneous determination of arsenic,mercury and selenium in natural spice condiments.
The content of arsenic, mercury and selenium in six natural spice condiments are simultaneous determined by atomic fluorescence spectrometry.Under the optimized experimental conditions,the detection limit for arsenic,mercury and selenium is in the range of 0.02～0.03μg/L,which accords with the testing requirements.The recovery of arsenic,mercury and selenium is 96.9%～106.3%,97.8% ～102.8% and 95.7% ～103.5% respectively.The content of arsenic,mercury and selenium in six natural spice condiments does not exceed the limits.The method is accurate,sensitive,rapid and can be applied for the simultaneous determination of arsenic,mercury and selenium in natural spice condiments.
引文
[1]赵桦萍.香辛料调味品及其加工技术研究进展[J].中国调味品,2018,43(1):180-183.
[2]张艳荣,王大为.调味品工艺学[M].北京:中国纺织出版社,2008:192.
[3]范文秀,李长恭.天然复合调味品中微量元素和重金属含量的测定[J].中国调味品,2013,38(7):96-98.
[4]何佩雯,杜钢,赵海誉,等.微波消解-原子吸收光谱法测定9种中药材中重金属含量[J].药物分析杂志,2010,30(9):1707-1711.
[5]邰志娟,刘纪凤,王宏伟,等.重金属污染对植物的影响及植物修复技术[J].应用技术学报,2018,18(2):118-123.
[6]Rayman M P,Wijnen H,Vader H,et al.Maternal selenium status during early gestation and risk for preterm birth[J].CMAI,2011,183(5):549-555.
[7]郑文杰.有机硒化合物的合成、结构及抗氧化、抗肿瘤活性研究[D].广州:暨南大学,2015.
[8]韩静,肖伟,陈芳,等.不同蔬菜对重金属汞、铬、砷、镉、铅积累效应的研究[J].中国农学通报,2012,28(21):264-268.
[9]GB 5009.11-2014,食品中总砷及无机砷的测定[S].
[10]GB 5009.17-2014,食品中总汞及有机汞的测定[S].
[2]张艳荣,王大为.调味品工艺学[M].北京:中国纺织出版社,2008:192.
[3]范文秀,李长恭.天然复合调味品中微量元素和重金属含量的测定[J].中国调味品,2013,38(7):96-98.
[4]何佩雯,杜钢,赵海誉,等.微波消解-原子吸收光谱法测定9种中药材中重金属含量[J].药物分析杂志,2010,30(9):1707-1711.
[5]邰志娟,刘纪凤,王宏伟,等.重金属污染对植物的影响及植物修复技术[J].应用技术学报,2018,18(2):118-123.
[6]Rayman M P,Wijnen H,Vader H,et al.Maternal selenium status during early gestation and risk for preterm birth[J].CMAI,2011,183(5):549-555.
[7]郑文杰.有机硒化合物的合成、结构及抗氧化、抗肿瘤活性研究[D].广州:暨南大学,2015.
[8]韩静,肖伟,陈芳,等.不同蔬菜对重金属汞、铬、砷、镉、铅积累效应的研究[J].中国农学通报,2012,28(21):264-268.
[9]GB 5009.11-2014,食品中总砷及无机砷的测定[S].
[10]GB 5009.17-2014,食品中总汞及有机汞的测定[S].