摘要
建立了以HCl-L半胱氨酸为提取液,采用高效液相色谱原子荧光联用研究水产品以及乳制品中汞的形态分析的方法。试验比较了不同的前处理方式对检测结果的影响,比较了高浓度盐酸提取液,低浓度盐酸-L半胱氨酸体系及微波辅助提取等不同前处理方式对样品中总汞和甲基汞、乙基汞的提取效果,最终确立了以低浓度盐酸-L半胱氨酸为提取液,并且应用微波体系对样品进行提取。试验中测定标准物质GBW08521鱼肉中总汞和甲基汞的含量,结果均在标准值范围内。选择水产品和乳制品进行检测,水产品样品中总汞含量0.71 mg/kg,其中无机汞0.11 mg/kg,甲基汞0.61 mg/kg;奶粉中总汞0.15 mg/kg,无机汞0.13 mg/kg。优化后的样品处理方法大大提高了效率。
The method of determining different mercury deformations in aquatic and dairy products was built by high performance liquid chromatography-atom fluorescent Spectrum with HC1-L-cysteinethe as solvent extraction. The total and methylmercury in fish reference material （GBW08521） was determined, the analytical results were all in the scope of standard values. Choose aquatic and dairy products as experience object. Total, inorganic and methylmercury were 0.71, 0.11 and 0.61 mg/kg respectively in aquatic products. Total and inorganic mercury were 0.15 and 0.13 mg/kg in dairy product. The effects of the sample pretreatment were compared. Choose the HC1-L-cysteinethe solution as extraction solution instead of high concentration HC1, and microwave digestion was introduced meanwhile.
出处
《食品工业》
北大核心
2013年第5期225-227,共3页
The Food Industry
