HUANG Zhan-quan,FENG Yi-bing,WANG Cong.Study on the Optimal pH of Hydrargyrum Determination in Food[J].HEILONGJIANG AGRICULTURAL SCIENCES,2010,(04):116-119.
pH对食品中汞测定结果的影响
- Title:
- Study on the Optimal pH of Hydrargyrum Determination in Food
- 文章编号:
- 1002-2767（2010）04-0132-04
- Keywords:
- mercury; sepctrophotometry; pH
- 文献标志码:
- A
- 摘要:
- 利用国家标准汞的检测方法（分光光度法），研究了在汞的测定过程中，pH对其测定结果的影响。结果表明：pH 1.81为测定汞含量的最佳pH。
- Abstract:
- The effect of pH on mercury detection using national standard (sepctrophotometry ) for mercury detection was studied. The results demonstrated that pH 1.81 was the best pH in the determination of mercury content.
参考文献/References:
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备注/Memo
第一作者简介：黄占权（1971），男，黑龙江省巴彦县，学士，工程师，从事肉类工艺研究。