作　　者： ; (吴庆晖）; (杨运云）; (余欣达）; (赵凤芝）;

机构地区： 国广州分析测试中心广东省分析测试技术公共实验室广州510070

出　　处： 《食品科技》 2010年第11期295-297,304,共4页

摘　　要： 建立了水浴超声波萃取-原子荧光光谱法测定蚝油中无机砷的方法,对样品前处理方法、超声波萃取浸提时间、其他共存元素、正辛醇等影响因素进行了讨论。该方法无机砷的检出限为0.11 ng/mL,加标回收率为92.8%～103.3%。该方法与国标方法对照,大大缩短了样品前处理时间且结果无显著性差异,为蚝油类产品无机砷的标准制定与质量控制提供了一种快速、准确的分析方法。 To establish a method of determination of inorganic arsenic in oyster sauce by water bath-ultrasonic extraction-atomic fluorescence spectrometry and discuss the following influence factors： the methods of sample pretreatment,the time of ultrasonic extraction,other coexistent elements,n-octanol.The detection limit of inorganic arsenic in the method is 0.11 ng/mL.The recovery of standard addition is 92.8%～ 103.3%.It can greatly shorten the sample pretreatment time and the results are not significant difference compared with the standard method.It provides a rapid and accurate analytical method of inorganic arsenic for the oyster sauce＇s standard formulation and quality control.

关 键 词： 水浴超声波萃取 蚝油 无机砷 原子荧光光谱法

领　　域： [轻工技术与工程] [轻工技术与工程]