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目的采用原子吸收法对泡菜中铅含量进行测定不确定度评定。方法对泡菜中铅含量测定过程中各影响因素,包括称量、标准溶液配制、微波消解过程、仪器、标准曲线拟合等进行分析评定。结果该方法检测泡菜中铅的合成不确定度为3.02%,扩展不确定度为6.04%。本实验测定的泡菜中铅含量结果为(2.46±0.15)mg/kg(P=95%,k=2)。结论本实验的不确定度主要由微波消解过程、标准曲线拟合和仪器允差引入。
Objective To determine the uncertainty of determination of lead in pickles by atomic absorption spectrometry. Methods The influencing factors in the determination of lead content in kimchi, including weighing, preparation of standard solution, microwave digestion process, instruments and standard curve fitting, were evaluated and evaluated. Results The method was applied to the determination of lead in kimchi with an uncertainty of 3.02% and an extended uncertainty of 6.04%. The lead content in kimchi measured in this experiment was (2.46 ± 0.15) mg / kg (P = 95%, k = 2). Conclusion The uncertainty of this experiment is mainly introduced by microwave digestion process, standard curve fitting and instrument tolerance.