FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (1): 49-50.
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LI Yu-Gui, ZHANG Jiu-Chun, CHEN Zhi-Qiang
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Abstract: It is reported that a method of measuring lead in rice wine was introduced with air acetylene flame atomic absorption spectroscopy (FAAS)after being preconcentrated by organic copreciplation. The method was based on the reac- tion that complex coprecipitate was formed between lead and pyrrolidine dithio carboxylic acid ammonium slat(APDC)as complexing agent and coprecipitator. The complex was separted out by centrifugation and dissolved with 4-methy 1-2- pentanone (MIBK). The lead in organic phase was measured by air-acetylene FAAS.The conditions of the method were elaborated. The characteristic concentration was 0.28 un/ml 1%.the detection limit 0.09ug/ml (K=3)and the relative stan- dard deviation less than 4.5%. The recovery rates were 102% and 985%respectively to 0.2 and 0.4mg/L lead added in samples. Thus this method has been successfully applied tp determine trace lead in rice wine.
Key words: Organic coprecipitate, Annomium pyrrolidine dithiocarbamate, Flame atomic
LI Yu-Gui, ZHANG Jiu-Chun, CHEN Zhi-Qiang. [J]. FOOD SCIENCE, 2000, 21(1): 49-50.
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