| 测定蔬菜中铅含量的前处理方法的比较 |
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| 引用本文： | 张雪梅,汪建飞,杨久峰.测定蔬菜中铅含量的前处理方法的比较[J].安徽科技学院学报,2003,17(2):156-158. |
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| 作者姓名： | 张雪梅 汪建飞 杨久峰 |
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| 作者单位： | 安徽技术师范学院,安徽,凤阳,233100 |
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| 基金项目： | 安徽省教育厅自然科学基金;2001KJ058; |
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| 摘 要： | 本文通过大量试验对测定蔬菜中铅含量的三种前处理方法———HNO3-HClO4消化法、H2 SO4 H2 O2 消化法、微波干灰化HNO3 HClO4法进行比较研究 ,证明微波干灰化HNO3-HClO4法具有氧化完全 ,药品用量少 ,无污染等优点。
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| 关 键 词： | 蔬菜 铅 HNO3-HClO4消化法 H2SO4-H2O2消化法 微波干灰化HNO3-HClO4法 |
| 文章编号： | 1672-3589(2003)02-0156-03 |
| 修稿时间： | 2003年3月21日 |
Comparison of Pre-dispose Way to Test Lead Content of Vegetable |
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| ZHANG Xue Mei,WANG Jiang Fei,YANG Jiu Feng.Comparison of Pre-dispose Way to Test Lead Content of Vegetable[J].Journal of Anhui Science and Technology University,2003,17(2):156-158. |
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| Authors: | ZHANG Xue Mei WANG Jiang Fei YANG Jiu Feng |
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| Abstract: | There ways HNO 3 HClO 4 disappear and boil,H 2SO 4 H 2O 2 disappear and boil,microwave dustization HNO 3 HClO 4 disappear and boil were compared to study advantage of three mothods. It was proved that microwave dustization HNO 3 HClO 4 disappear and boil has many advantages in oxygenate fully ,few quantity of medicine use ,no contamination through many experient. |
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| Keywords: | Lead Vegetable HNO 3 HClO 4 disappear and boil H 2SO 4 H 2O 2 disappear and boil Microwave dustization HNO 3 HClO 4 disappear and boil |
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