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本文报道食品中总砷的硼氢化物还原比色测定法。用本法对葡萄酒、鲫鱼、虾皮、米粉和青笋尖进行了方法的精密度试验，其变异系数分别为１３．３％，１２．８％，８．２％，１２．２％和７．２％。用虾皮、鲫鱼和米粉做了样品加标回收试验，其回收率分别为９８．Ｏ％～１１２．０％，８２．０％～９８．８％和８４．２％～１１５．０％；用该方法对ＮＢＳ大米粉１５６８标准参考物物质进行了砷含量测定，测得结果为０．３７～０．４３ｍｇ／ｋｇ，与标示值（０·４１±０．０５ｍｇ／ｋｇ）吻合。本法现已通过卫生部卫生标准委员会审查，即将作为国家标准检测方法予以推广。
This paper reports the determination of total arsenic in food by borohydride reduction colorimetric assay. The method was used to test the precision of the method for wine, crucian carp, shrimp skin, rice noodles and green shoot shoots with the coefficients of variation of 13.3%, 12.8%, 8.2%, 12.2% and 7 respectively. 2%. With shrimp, crucian carp and rice samples spiked recovery test, the recovery rates were 98. O% ~ 112.0%, 82.0% ~ 98.8% and 84.2% ~ 115.0%, respectively. The arsenic content of 1568 standard reference substance of NBS rice flour was determined by this method. The result was 0.37 ~ 0.43mg / kg, with the indicated value (0. 41 ± 0.05mg / kg) consistent. This Law has now been examined by the Health Standards Commission of the Ministry of Health and will be promoted as a national standard test method.