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2002•Journal of Zhengzhou Grain CollegeRequires access

STUDY ON DETECTION OF THE TRACE ELEMENTS IN FOOD BY MICROWAVE DIGESTION METHOD

Wang Ai

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Abstract

It studies the conditions of microwave digestion for different foods,and determines the Hg,Pb,and As contents by microwave digestion method.The recovery is from 90.03% to 96.10%.Its coefficient of variation (CV) is less than 7%.The method of microwave digestion,ash digestion,wet digestion and acid circulating reflux are compared,the difference are not significant between any two methods ( P 0,05).It indicates the microwave digestion has many advantages,such as good repetition,high accuracy,time saving,economizing energy and safety.This method satisfies the needs of detection of the trace element content in food.

About this research paper

What this paper is about

It studies the conditions of microwave digestion for different foods,and determines the Hg,Pb,and As contents by microwave digestion method.The recovery is from 90.03% to 96.10%.Its coefficient of variation (CV) is less than 7%.The method of microwave digestion,ash digestion,wet digestion and acid circulating reflux are compared,the difference are not significant between any two methods ( P 0,05).It indicates the microwave digestion has many advantages,such as good repetition,high accuracy,time saving,economizing energy and safety.This method satisfies the needs of detection of the trace element content in food.

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Available abstract

It studies the conditions of microwave digestion for different foods,and determines the Hg,Pb,and As contents by microwave digestion method.The recovery is from 90.03% to 96.10%.Its coefficient of variation (CV) is less than 7%.The method of microwave digestion,ash digestion,wet digestion and acid circulating reflux are compared,the difference are not significant between any two methods ( P 0,05).It indicates the microwave digestion has many advantages,such as good repetition,high accuracy,time saving,economizing energy and safety.This method satisfies the needs of detection of the trace element content in food.

Key concepts: Digestion (alchemy), Microwave digestion, Microwave, Chemistry, TRACE (psycholinguistics), Trace element, Chromatography, Food science

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