微波消解-电感耦合等离子体质谱法测定面制食品中的铝含量
目的 建立微波消解-电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry, ICP-MS)测定面制食品中Al元素含量的方法。方法 面制食品样品经微波消解后, 使用ICP-MS测定, 并对方法的线性范围、检出限、精密度和回收率等进行考察。 结果 Al元素在20.0~200.0 μg/kg范围内的相关系数大于0.999, 线性良好, 方法检出限为0.2 μg/kg, 定量限为0.6 μg/kg。加标浓度为5.0~15.0 μg/kg时, 回收率在99.3%~105.0%之间, 且相对标准偏差(relative standard deviation, RSD)在0.93%~2.11%之间。结论 该检测方法简单、快速、准确、灵敏度高, 适用于面制食品中Al元素的测定。
Objective To establish a method for determination of aluminum element in flour products by microwave digested-inductively coupled plasma mass spectrometry (ICP-MS). Methods Flour products were detected by ICP-MS after microwave digestion, and the linear relation, accuracy, precision and quantitative limit of the method were investigated. Results The method showed good linearity in the range of 20.0-200.0 μg/kg and the correlation coefficient of aluminum element was greater than 0.999. The limit of detection was 0.2 μg/kg, and the limit of quantification was 0.6 μg/kg. The recoveries at spikes of 5.0-15.0 μg/kg were 99.3%-105.0%, with the relative standard deviations (RSD) were 0.93%-2.11%. Conclusion This method is simple, rapid, accurate and sensitive, which is suitable for the determination of aluminum element in flour products.
标题：微波消解-电感耦合等离子体质谱法测定面制食品中的铝含量
英文标题：Determination of aluminum element in flour products by microwave digestion-inductively coupled plasma mass spectrometry
作者：
许金媛 国家轻工业食品质量监督检测南京站
熊晓辉 南京工业大学食品与轻工学院
游京晶 国家轻工业食品质量监督检测南京站
吴震威 国家轻工业食品质量监督检测南京站
陆利霞 南京工业大学食品与轻工学院
中文关键词:微波消解,电感耦合等离子体质谱法,面制食品,铝,
英文关键词:microwave digestion,inductively coupled plasma mass spectrometry,flour products,aluminum,
发表日期：2018-05-26
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