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2025 06 v.15 784-790
海鱼粉中甲基汞标准物质加工方法和稳定性研究
基金项目(Foundation): 农业农村部农产品质量安全监管专项项目(15208026); 北京市农林科学院财政追加专项项目(CZZJ202102)
邮箱(Email): oilandfat@163.com;
DOI: 10.20236/j.CJIAC.2025.06.005
中文作者单位:

天津农学院食品科学与生物工程学院;天津市主要农作物智能育种重点实验室;天津天和计量检测有限公司;天津天和标准科技有限公司;

摘要(Abstract):

汞是常温常压下呈液态的有毒重金属,在自然界分布广泛,海产品容易受汞污染,可通过食物链富集与放大作用危害到人体生命健康,海鱼粉中甲基汞标准物质的研制对海产品甲基汞测量的量值传递与量值溯源具有重要意义。考察不同加工方法及储存方式下海鱼粉中有机汞的含量变化,以评价海鱼粉标准物质中有机汞的稳定性。海鱼粉样品经5 mol/L盐酸提取,离心,取2.0 mL提取液,用6 mol/L NaOH溶液在冰浴的条件下调节pH值至3~7,加入L-半胱氨酸溶液作为络合剂,滤膜过滤,滤液采用高效液相色谱-原子荧光光谱法测定。结果表明,真空冷冻干燥后采用球磨加工至0.38 mm适宜作为海鱼粉标准物质的加工方法,包装采用塑料瓶,在不同温度与光照条件下海鱼粉中甲基汞标准物质稳定性良好,研究结果对于海鱼粉中甲基汞标准物质的研制具有重要的支撑作用。

关键词(KeyWords): 海鱼粉;甲基汞;标准物质;加工方法;稳定性
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基本信息:

DOI:10.20236/j.CJIAC.2025.06.005

中图分类号:TS254.7

引用信息:

[1]陈玲,朱敏敏,路淏丹等.海鱼粉中甲基汞标准物质加工方法和稳定性研究[J].中国无机分析化学,2025,15(06):784-790.DOI:10.20236/j.CJIAC.2025.06.005.

基金信息:

农业农村部农产品质量安全监管专项项目(15208026); 北京市农林科学院财政追加专项项目(CZZJ202102)

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