焙烤咖啡豆中铜的测定

Determination of Copper in Baked Coffee Beans by FAAS

摘要:

分别采用混合酸湿法消化、干法灰化对咖啡豆进行处理，采用火焰原子吸收光谱法对焙烤咖啡豆中的铜进行测定，在试验条件下，本法检出限为0.01 mg/L，相关系数为0.9999，样品湿法消化加标回收率为96.9%~99.1%，干法灰化加标回收率为92.0%~97.4%，相对标准偏差为0.49%~2.20%，用本法对咖啡豆和3种标准物质中的铜进行测定，结果满意。

Abstract:

The contents of copper in baked coffee beans were determinated by FAAS. Under the analytical conditions, the detection limit was 0.01 mg/L with the correlative coefficient being of 0.9999 and the coefficient of variation being of 0.49%~2.20%.. The recovery rates for the samples treated by the mixture of nitric acid and perchloric acid and dry ashing method were 96.9%~99.1% and 92.0%~97.4%, respectively. The method was suitable for used for the determination of copper in baked coffee beans and three standard materials.