Krinitz B, Tepedino N
J Assoc Off Anal Chem. 1981 Jul;64(4):1014-6.
Analysis of preserved duck eggs in this laboratory by acid digestion and atomic absorption spectrophotometry has shown that addition of lead salts to the egg coating to speed the preservation process results in lead in the egg albumen and yolk. The lead levels decrease as the lead passes through successive membranes, i.e., the lead level in the yolk is lower than that in the albumen. A method has been developed for the field screening of preserved duck eggs for the presence of lead in which a portion of the egg coating is shaken with 4% acetic acid, and the resulting solution is tested by a modification of the AOAC dithizone method. A quantitative method for laboratory confirmation of lead in egg albumen and/or yolk has also been developed in which lead is determined by atomic absorption spectrophotometry or anodic stripping voltammetry after closed-system Teflon-cup digestion with nitric acid.
本实验室通过酸消解和原子吸收分光光度法对松花蛋进行分析，结果表明，在蛋壳涂层中添加铅盐以加速腌制过程会导致蛋清和蛋黄中含有铅。随着铅穿过连续的膜，铅含量会降低，即蛋黄中的铅含量低于蛋清中的铅含量。已开发出一种用于现场筛查松花蛋中铅含量的方法，即取一部分蛋壳涂层与4%的乙酸混合振荡，然后用改进的美国官方分析化学师协会双硫腙法对所得溶液进行检测。还开发出一种用于实验室确认蛋清和/或蛋黄中铅含量的定量方法，该方法是在使用硝酸在密闭的特氟龙杯中进行消解后，通过原子吸收分光光度法或阳极溶出伏安法测定铅含量。
