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在总汞测定法中样品的消化方法一般分为冷消化与热消化两种。冷消化适用于有机质含量少的样品,如水、尿等;热消化适用于有机质含量多的样品,如粮食、蔬菜等。近年来,食品中测汞,其消化方法多采用热消化——硝硫酸回流法,此法需用全玻回流消化器,且费试剂,费时间。为此,我们吸收了吉林农业大学教研室的经验,采用了硝硫酸——五氧化二钒改良法作为稻谷总汞测定的消化方法,并与硝硫酸回流法进行了对比,其实验结果报告如下:
Digestion of samples in the total mercury determination method is generally divided into two kinds of cold digestion and digestion. Cold digestion for less organic matter samples, such as water, urine, etc .; heat digestion for organic matter content of the sample, such as food, vegetables and so on. In recent years, mercury in food, the digestion method to use more heat digestion - nitric acid reflux method, this method requires full glass reflux digester, and fee reagents, time-consuming. To this end, we have absorbed the experience of Jilin Agricultural University, using the method of nitric acid-vanadium pentoxide improvement as the digestion method for determination of total mercury in rice and compared it with the method of refluxing sulfuric acid by nitric acid. The experimental results are reported as follows: