巧克力内微量元素重点分析.docVIP

不同品牌黑巧克力中微量元素的测定 黄倩文1，官茜2 ,袁院坤3，丁玉4，王秀峰* （绵阳师范学院化学与化学工程学院，四川绵阳，621000 ) 摘要：目的测定德芙、好时、金帝三种品牌黑巧克力中的Cu、Mn、Zn三种微量元素的含量。方法采用混酸HNO3-HClO4(4+1)消解样品，火焰原子吸收光谱法。结果该方法的相对标准偏差(RSD)在0.1046-2.183﹪之间,平均加标回收率在94%-113%之间。实验结果说明 巧克力中含Zn较多，Fe、Mn次之。 关键词：火焰原子吸收光谱法；铜；锰；锌；巧克力 Flame atomic absorption spectrometry determination of three kinds of trace elements in different brands about chocolate Huang Qianwen, Guan Qian, Yuan Yuankun, Ding Yu (The Chemistry and Chemical Engineering Department of Mianyang Normal University, Mianyang Sichuan 621000, China) Abstract: objective determination of copper，manganese, zinc content of trace element in different brands about chocolate.Methods using mixed acid HNO3 - HClO4 (4 + 1) samples, flame atomic absorption spectrometry .The relative standard deviation (RSD) in the 0.1046-2.183%, the average recovery was in the range of 94%-113%.Results showed that the chocolate has more zinc ,the copper，manganese is less than that. Key words: flame atomic absorption spectrometry, copper, manganese, zinc, chocolate