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本文建立了钯为基体改进剂,电热原子吸收法测定食品中微量锗的方法。该法的检测限为22×10~(-13)g,特征量为8×10~(-13)g。讨论了钯基体改进剂提高锗灵敏度和灰化温度的机理,认为主要是灰化阶段锗与钯在石墨管表面发生固相反应的结果。
This paper established a palladium as a matrix modifier, electrothermal atomic absorption method for the determination of trace amounts of germanium in food. The detection limit of the method is 22 × 10 ~ (-13) g, the characteristic quantity is 8 × 10 ~ (-13) g. The mechanism of improving the sensitivity and the ashing temperature of germanium with palladium matrix modifier is discussed. The main reason is the result of solid phase reaction between germanium and palladium on the surface of graphite tube in the ashing stage.