比較微波、乾式及濕式分解灰化處理法並進而分析土耳其產之調味料中微量金屬含量   全文下載

Comparison of Microwave, Dry and Wet Digestion Procedures for the Determination of Trace Metal Contents in Spice Samples Produced in Turkey

土耳其產之調味料樣品分別經由微波、乾式及濕式分解灰化法處理，再利用原子吸收光譜儀分析微量金屬（鉛、鎘、鉻、鎳、鐵、銅、錳和鋅）濃度。這項研究顯示微波分解灰化法是最好的樣品前處理方式。對於調味料樣品中微量金屬之檢測，本法亦呈現出令人滿意的回收率、偵測極限與標準偏差。樣品中鉛、鎘、鉻、鎳、鐵、銅、錳及鋅的濃度分別為0.47-1.89, 0.10-0.93, 0.67-7.15, 0.65-8.69, 88.9-376.3, 4.1-28.7, 11.9-211.3及7.84-47.6 μg／g。金屬濃度間之相關性亦被評估。"

The concentrations of trace metals (Pb, Cd, Cr, Ni, Fe, Cu, Mn and Zn) in spice samples from Turkey were determined because similar studies have not been published. The experiments were carried out using atomic absorption spectrometry after dry ashing, wet ashing and microwave digestion methods. The study of sample preparation procedures showed that the microwave method was the best. The proposed method showed satisfactory recovery, detection limits and standard deviation for trace metal determination in spice samples. The concentrations of Pb, Cd, Cr, Ni, Fe, Cu, Mn and Zn in the samples were in the range of 0.47-1.89, 0.10- 0.93, 0.67-7.15, 0.65-8.69, 88.9-376.3, 4.1-28.7, 11.9-211.3 and 7.84-47.6 μg/g, respectively. Correlations between metal concentrations were evaluated. 土耳其產之調味料樣品分別經由微波、乾式及濕式分解灰化法處理，再利用原子吸收光譜儀分析微量金屬（鉛、鎘、鉻、鎳、鐵、銅、錳和鋅）濃度。這項研究顯示微波分解灰化法是最好的樣品前處理方式。對於調味料樣品中微量金屬之檢測，本法亦呈現出令人滿意的回收率、偵測極限與標準偏差。樣品中鉛、鎘、鉻、鎳、鐵、銅、錳及鋅的濃度分別為0.47-1.89, 0.10-0.93, 0.67-7.15, 0.65-8.69, 88.9-376.3, 4.1-28.7, 11.9-211.3及7.84-47.6 μg／g。金屬濃度間之相關性亦被評估。