原子吸收光谱法测定饼干中铅含量的分析.doc

钦 州　学　院 本科毕业论文（设计） 原子吸收光谱法测定饼干中铅含量的分析 院 系 专 业 学 生 班 级 姓 名 学 号 指导教师单位 指导教师姓名 指导教师职称 2017 年 4 月 原子吸收光谱法测定饼干中铅含量的分析 摘要 饼干作为一种人们日常生活中最喜爱的休闲食品，其原料、加工过程、运输过程等都有可能带来重金属铅的污染。重金属铅元素对于人体的大部分器官具有严重的危害，随着人们对于食品安全问题的日益重视，对于饼干中的铅元素含量进行测定具有重要的意义。 文章采用硝酸、高氯酸电热板加热消解，石墨炉原子吸收光谱法测定饼干中铅元素含量。实验中选择用0.5%硝酸钯10μL作为基体改进剂；加热程序为：干燥温度为80℃～110℃，时间为20s；灰化温度为400℃，时间为30s；原子化温度为2000℃，时间为3s。 结果表明：在0～40μg/L的浓度范围内，校准曲线线性关系式为y=0.0098x+0.0056，相关系数为R2=0.9991；检出限为0.024mg/kg；精密度结果在1.98%～8.20%之间；准确度结果在92.6%～98.2%之间。分别对奥利奥、嘉士利、好吃点、徐福记、旺旺雪饼五个品牌的饼干中铅含量进行测定，结果分别为0.42 mg/kg、0.22 mg/kg、0.10 mg/kg、0.16 mg/kg、0.33mg/kg。 说明该方法是一种准确、快速、实验成本低、操作简单的测定饼干中铅含量的方法。 关键词 原子吸收光谱法；饼干；铅；研究进展；结果与讨论Determination of lead content in biscuits by atomic absorption spectrometry Abstract Biscuit, as one of the most popular leisure food in peoples daily life, may lead to the pollution of heavy metal lead. Heavy metal lead has serious harm to most of human organs. With the increasing attention to food safety, it is important to determine the content of lead in biscuits. In this paper, the content of lead in biscuit was determined by graphite furnace atomic absorption spectrometry (AAS). In the experiment with 0.5% 10 L palladium nitrate as matrix modifier; heating procedures for drying temperature is 80 DEG to 110 DEG C, time is 20s; the ashing temperature is 400 DEG C, time is 30s; the atomization temperature is 2000 DEG C, time is 3s. The results showed that: in the 0 ~ 40 g/L in the concentration range of the calibration curve, linear equation is y=0.0098x+0.0056, correlation coefficient is R2=0.9991; the detection limit is 0.024mg/kg; the precision of the results in 1.98% ~ 8.20%; the accuracy of the results in 92.6% ~ 98.2%. Respectively lead content on Oreo, Jiashili, good point, Xu Fuji, want snow cake five brands of biscuits were determined,