本文選題：微波消解 + 鉬銻抗比色法�。� 參考：《中國測試》2017年12期

【摘要】：采用微波消解-鉬銻抗光度法測定蔬菜中的總磷,為獲得最佳試驗條件,對微波消解條件中的酸的種類、消解時間和消解溫度等影響因素進行優(yōu)化,結(jié)果表明:硝酸和過氧化氫(體積比7∶1)為最佳消解酸系,最高消解溫度180℃,保持時間20 min。對紫外-可見光波長和顯色時間對試驗結(jié)果的影響進行探討,結(jié)果表明710 nm和20 min為最佳試驗條件。為評價該方法的可靠性,選用兩種蔬菜標(biāo)準(zhǔn)物質(zhì)GBW 10048和GBW 10049對該方法進行分析驗證,測定值與標(biāo)準(zhǔn)值相符,相對標(biāo)準(zhǔn)偏差(RSD)分別為0.884%和0.938%,添加回收率大于89.93%,表明該方法擁有良好的準(zhǔn)確性和精密度。微波消解-鉬銻抗光度法具有簡單、省時省力、試劑用量少等優(yōu)點,能夠滿足蔬菜中總磷的測定。
[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，

本文編號：1750188