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《Chinese Journal of Spectroscopy Laboratory》 2009-03
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Determination of Trace Elements in Seafood by FAAS with Suspension Sample Introduction Technique Ultrasonic Agitation

ZHANG Wei-Bo YE Peng LIN Jian-Yuan(College of Biomedical and Environmental Science,Zhejiang Wanli University,Ningbo,Zhejiang 315100,P.R.China)  
The sample of seafood was bakeout,crushed,sifted and then suspended in agar solution,ultrasonic agitation into suspension.The contents of trace elements in yazor clam,tapes japonica,mud crab and lobster were successfully determined by flame atomic absorption spectrometry.The working condition of apparatus,the stability of suspension,the detection limit and the recovery rate were studied.The relative standard deviations were less than 2.5%.The determination results were consistent with those obtained by ashing method.The relative errors between them were less than±1.2%.The recovery rate lay between 96.7%—103.3%.In FAAS method,the displacement of ashing method by suspension technique for the sample pretreatment of seafood is possible.This method was convenient,speediness and accurate.
【CateGory Index】: TS254.7
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