本文選題：枸杞酒 + 硒��； 參考：《現(xiàn)代食品科技》2017年02期

【摘要】：硒是枸杞酒的重要功效成分之一,需要對枸杞酒中的硒含量進行測定。本文采用膠體鈀-石墨爐原子吸收直接測定枸杞酒中的硒含量。不經(jīng)過繁瑣的消解過程,將酒樣酸化和稀釋后直接上機測定,在石墨爐升溫過程中去除酒樣中的有機雜質(zhì),這大大簡化了測定步驟。對此法的升溫程序進行優(yōu)化,然后在優(yōu)化條件下測定硒含量。結(jié)果表明,添加膠體鈀作為基體改進劑的優(yōu)化升溫程序為:干燥溫度110℃、時間40 s,灰化溫度1100℃、時間20 s、升溫速率10℃/s,原子化溫度2200℃;此法測定硒標(biāo)準(zhǔn)曲線方程為:Y=0.000024x~2+0.0041x+0.017,相關(guān)系數(shù)R2=0.9988;檢出限為26.74 pg;測定枸杞酒中硒含量為14.52μg/L,RSD值10%,加標(biāo)回收率為102.60%。因此,膠體鈀-石墨爐原子吸收測定枸杞酒中硒含量的方法準(zhǔn)確可靠,簡單可行。
[Abstract]:Selenium is one of the important functional components of Lycium barbarum wine, and the content of selenium in Lycium barbarum wine needs to be determined. The content of selenium in Lycium barbarum wine was determined by colloidal palladium-graphite furnace atomic absorption spectrometry. After acidizing and diluting the liquor samples, the organic impurities in the wine samples were removed during the heating process of graphite furnace without complicated digestion process, which greatly simplifies the determination steps. The temperature program of this method was optimized and the selenium content was determined under the optimized conditions. The results show that the optimum temperature program of adding colloidal palladium as matrix modifier is as follows: drying temperature 110 鈩，

本文編號：1914545