Determination of Copper and Chromium in Red Wine by Flame Atomic Absorption Spectrometry

被引：0

作者：

Guo Jinying ^{[1
]}

Song Lixia ^{[1
]}

Li Li ^{[1
]}

Liu Kaiyong ^{[1
]}

Li Songbiao ^{[1
]}

Hou Yuze ^{[1
]}

Cui Guoting ^{[1
]}

机构：

[1] Henan Univ Sci & Technol, Food & Bioengn Dept, Luoyang 471003, Peoples R China

来源：

PROCEEDINGS OF THE SIXTH INTERNATIONAL SYMPOSIUM ON VITICULTURE AND ENOLOGY | 2009年

关键词：

Flame atomic absorption spectrometry; Red wine; Copper; Chromium; NICKEL;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An accurate method of copper and chromium determination in red wine was studied by flame atomic absorption spectrometry. This experiment compared four methods of direct digestion-standard concentration method (DDSC), microwave digestion-standard concentration method (MDSC), direct digestion-standard addition method (DDSA), and microwave digestion-standard addition method (MDSA) according to recovery rates and precision. It was found that the recovery rates of copper and chromium, measured by the microwave digestion-standard addition method were, respectively, 100.85%, 101.07%, and the precision was 1.23%, 0.05%; on the other hand, this method had the better digestion, the fewer elements loss, less interference, the better accuracy and stability. It indicates that the microwave digestion-standard addition method is applicable to red wine for determination of copper and chromium.

引用

页码：206 / 212

页数：7

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