【摘要】 消解直接影响食品中铅痕量分析的准确性，分析比较湿法、干法、高压罐、微波四种消解方法的区别。比较说明，减少铅元素损失、降低消解液空白值是提高消解准确度的关键；湿法消解、干法消解称样量大，结果代表性强，但铅元素易挥发损失；微波消解与高压罐消解，密闭环境使得铅损失小，回收率高；空白值较湿法消解、干法消解低，准确度高。应综合考虑检测目的、样品属性数量等，结合条件选择适宜的消解方法：样品量少、质控样品可采用微波消解，日常检测、样品数量较多可采用湿法消解。更多还原

【Abstract】 Digestion directly affects the accuracy of the analysis lead traces in food, analyzes and compares wet digestion, dry digestion, high-pressure tank digestion, and microwave digestion. Conclusion: Reduce lead element loss and reduce digestion solution blank value is the key to improving the accuracy of digestion; Wet digestion and dry digestion sample is large, and the result is representative strong performance, lead element is easy to volatilize; Microwave digestion and high-pressure tank digestion, closed environment makes lead loss small, high recovery rate; blank value than wet digestion, dry digestion is low and accuracy is high. The purpose of testing,the number of sample attributes, should be considered, combined with equipment to choose an appropriate digestion method: the sample amount is small, and the quality control sample can be digested by microwave, and the daily test and many samples can used wet digestion.更多还原