建立了艾斯卡试剂半熔法分离-氢化物发生-原子荧光光谱法（HG-AFS）测定食物中硒含量的方法。称取艾斯卡试剂（质量比为3：1的氧化镁-碳酸钠的混合物）0.50 g和样品0.50 g于石英坩埚中，混匀，再覆盖1.25 g艾斯卡试剂，于750℃焙烧60 min；加入1滴0.1%（质量分数）苯酚红指示剂，再加入盐酸使溶液由红色变为黄色，于200℃加热至溶液体积为6 mL左右时，再加入6 mL盐酸，继续煮沸10 min，取下冷却，加入2 mL铁盐溶液，再用水定容至25 mL，采用HG-AFS测定食物中硒的含量。结果显示：硒的质量浓度在16.0 μg·L^-1以内与其对应的响应值呈线性关系，检出限（3s）为6.0 ng·g^-1；对3个国家标准物质（大米、紫菜、蒜粉）进行测定，测定值的相对标准偏差（RSD，n=12）为3.4%~5.2%。方法用于16种国家标准物质的分析，测定值与认定值的相对误差为-10%~17%。

A method for determination of selenium in food by hydride generation-atomic fluorescence spectroscopy (HG-AFS) using semi-fusion separation with aiskaer reagent. Aiskaer reagent (a mixture of magnesium oxide and sodium carbonate at mass ratio of 3:1) of 0.50 g and sample of 0.50 g were mixed well in a quartz crucible and covered with aiskaer reagent of 1.25 g to calcinate at 750℃ for 60 min. 1 drop of 0.1% (mass fraction) phenol red indicator was added, and the color of the solution was changed from red to yellow with hydrochloric acid. The solution was heated to about 6 mL at 200℃, and hydrochloric acid of 6 mL was added to boil for 10 min. Ferric salt solution of 2 mL was added after cooling, and the solution was made its volume up to 25 mL by water. Selenium content in food was determined by HG-AFS. As shown by the results, linear relationship between mass concentration of selenium and its response value was kept within 16.0 μg·L^-1, with detection limit (3s) of 6.0 ng·g^-1. 3 national reference materials (rice, laver and garlic powder) were determined, and RSDs (n=12) of the determined values were in the range of 3.4%-5.2%. This method has been applied for analysis of 16 national reference materials, and the relative errors between the measured values and the certified values were ranged from -10% to 17%.