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作者探讨了发生铅化氢的四种体系的反应条件,以及反应温度,试液稳定时间和52种共存离子对测定的影响;建立了用铁氰化钾-硫酸-硼氢化钾体系发生铅化氢,电热石英管原子吸收光谱法测定食品中铅的方法。在分析条件下,方法的灵敏度为0.2ng/ml,检出限为0.3ng/ml;测定液中铅浓度在2～35ng/ml范围内,变异系数为20.5～4.3％;对29种食品进行铅加标,平均回收率为94.0～104.0％。
The authors discussed the reaction conditions of the four systems in which the hydrogenation of lead occurred, and the reaction temperature, the stabilization time of the test solution and the influence of 52 kinds of coexisting ions on the determination. The system of lead cyanide with potassium ferricyanide-potassium borohydride Hydrogen, electric quartz quartz tube atomic absorption spectrometry method for the determination of lead in food. Under the condition of analysis, the sensitivity of the method was 0.2ng / ml, the detection limit was 0.3ng / ml; the concentration of lead in the determination solution was in the range of 2 ~ 35ng / ml, the coefficient of variation was 20.5 ~ 4.3% Lead spiked, the average recovery was 94.0 ~ 104.0%.