利用低溫氧氣電漿灰化法配合碳爐式原子吸收光譜及電漿原子發射光譜分析法　測定食用沙拉油中微量銅和鐵的含量

Determination of Copper and Iron in Edible Salad Oil by Atomic Absorption and Plasma Atomic Emission Spectrometric Methods after a Low Temperature Ashing Pretreatment

孫宏仁(Houng-Jen Sun)

《化學》 47卷1期 (1989/03) Pp. 30-34

https://doi.org/10.6623/chem.1989004

摘要

本文探討利用低溫氧氣電漿灰化法配合碳爐式原子吸收光譜及電漿原子發射光譜分析儀測定食用沙拉油中的微量銅和鐵含量的方法。實驗的結果顯示在100W低功率灰化條件下，可消除基質並避免目的元素Cu及Fe的漏失，得到可靠的分析結果。本研究中亦同時探討逕以強氧化酸液(HNO_3及HNO_2-H_2N_2混合液)萃取油樣，在配合儀器測定萃取中Cu及Fe的可行性，結果顯示二元素的萃取效率均約可達60~70%，但因部分由樣中的物質被溶入酸液中，造成複雜的基質效應，導致偏高的分析結果。

並列摘要

This paper deals with the determination of trace copper and iron in edible salad oil by means of the low temperature oxygen plasma as the pretreatment and then analyzed with the GFAAS and ICP-AES. The experimental results show that at low power ashing (100W)the loss of target elements Cu and Fe can be avoided and reliable analytical result can be obtained. The feasibility by direct extraction of metal elements from oil samples by strong oxidizing acids (HNO_3 and HNO_3 -H_2O_2) was also tested. The results indicate that though the extraction yield of Cu an Fe can be amounted to 60- 70%. the value of these two elements determined are found to be remarkably higher than the accepted values, which are presumably due to coplicated matrix effect caused by the dissolution of matrix substance in the extraction process.