食品中有毒元素的分析方法。第四部分。测定有毒元素的一般灰化方法。
Methods of analysis for toxic elements in foods. Part IV. General method of ashing for the determination of toxic elements.
作者信息
Skurikhin I M
机构信息
Institute of Nutrition, Russian Academy of Medical Sciences, Moscow.
出版信息
J AOAC Int. 1993 Mar-Apr;76(2):257-62.
PMID:8471850
Abstract
As a result of the request of the Codex Alimentarius Committee on Methods of Analysis and Sampling, a general method for ashing of foods for the determination of toxic elements was assembled. This method consolidates the results of more than a decade of interlaboratory work of numerous USSR food laboratories and specifies the details of wet and dry ashing procedures.
摘要
应食品法典委员会分析和采样方法委员会的要求，汇编了一种用于测定有毒元素的食品灰化通用方法。该方法整合了苏联众多食品实验室十多年实验室间工作的成果，并详细规定了湿法和干法灰化程序。
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