[1] Panigati M, Falciola L, Mussini P. Food Chemistry, 2007, 105(3): 1091.

[2] Martinez L D, Baucells M, Pelfort E. Fresenius’ Journal of Analytical Chemistry, 1997, 357（7）: 850.

[3] Llorente I, Gómeza M, Cámara C. Spectrochimica Acta Part B: Atomic Spectroscopy, 1997, 52（12）: 1825.

[4] Menegário A A, Gine M F. Spectrochim Acta, Part B: Atomic Spectroscopy, 2000, 55（4）: 355.

[5] Anthemidis A N. Spectroscopy, 2006, 39: 699.

[6] Sun H W, Feng B. Food Analytical Methods, 2010, 4（2）: 240.

[7] Matos Reyes M N, Cervera M L, Guardia M, et al. Analytical and Bioanalytical Chemistry, 2009, 394(6): 1557.

[8] Zhao Q X, Chen Y W, Belzile N, et al. Analytica Chimica Acta, 2010, 665: 123.

[9] Zhang N, Fu N, Fang Z, et al. Food Chemistry, 2010, 124(3): 1185.

[11] Petrucci R H, Harwood W S, Herring F G. General Chemistry: Principles and Modern Applications 8th ed. London: Prentice Hall, 2002.

[12] Zhang N, Sun G L, Ma H R. Minerals Engineering, 2007, 20: 1397.