微波消解-钼锑抗光度法测定蔬菜中总磷

发布时间：2018-04-14 16:38

  本文选题：微波消解 + 钼锑抗比色法　； 参考：《中国测试》2017年12期

【摘要】：采用微波消解-钼锑抗光度法测定蔬菜中的总磷,为获得最佳试验条件,对微波消解条件中的酸的种类、消解时间和消解温度等影响因素进行优化,结果表明:硝酸和过氧化氢(体积比7∶1)为最佳消解酸系,最高消解温度180℃,保持时间20 min。对紫外-可见光波长和显色时间对试验结果的影响进行探讨,结果表明710 nm和20 min为最佳试验条件。为评价该方法的可靠性,选用两种蔬菜标准物质GBW 10048和GBW 10049对该方法进行分析验证,测定值与标准值相符,相对标准偏差(RSD)分别为0.884%和0.938%,添加回收率大于89.93%,表明该方法拥有良好的准确性和精密度。微波消解-钼锑抗光度法具有简单、省时省力、试剂用量少等优点,能够满足蔬菜中总磷的测定。
[Abstract]:Total phosphorus in vegetables was determined by microwave digestion with molybdenum antimony resistance spectrophotometry. In order to obtain the best experimental conditions, the influence factors such as acid species, digestion time and digestion temperature in microwave digestion conditions were optimized.The results showed that nitric acid and hydrogen peroxide (volume ratio 7: 1) were the best digestion system, the highest digestion temperature was 180 鈩，

本文编号：1750188