电感耦合等离子质谱法检测保健食品中的硅
目的 建立电感耦合等离子体质谱法检测保健食品中硅含量的分析方法。方法 将保健食品类试样进行灰化, 加入氢氧化钠形成共熔体, 将共熔体与水混合, 得到溶解液, 采用电感耦合等离子体质谱法对溶解液进行硅含量检测。通过加标回收率和国家标准物质的分析实验验证该方法的准确性和可靠性。结果 实验标准曲线的线性范围在0.0~10.0 μg/mL, 回归方程的相关系数达到1.0000。方法的检出限为0.050 mg/L, 标准物质加标回收率在96.4%~103.3%, 精密度小于2.5%; 国家标准物质柑橘叶和紫菜测定值均在标准值允许的范围内。结论 该方法具有快速、批量、灵敏度高的特点, 适用于保健食品中硅含量的测定。
Objective To establish a method for the determination of silicon in health food by inductively coupled plasma mass spectrometry. Methods Health food was ashed and sodium hydroxide was added to form the eutectic. The eutectic was mixed with water to obtain the solution. The silicon content of the solution was detected by inductively coupled plasma mass spectrometry. The accuracy and reliability of the method was verified by recovery rate and national standard substance analysis test. Results The linear range of the standard curve was 0.0-10.0 μg/mL, and the correlation coefficient of the regression equation reached 1.0000. The limit of detection of the method was 0.050 mg/L, the recovery rate was 96.4%-103.3%, and the precision was less than 2.5%. The determination values of national standard substances of citrus leaves and laver were all within the allowable range of the standard values. Conclusion This method has the characteristics of rapid, batch and high sensitivity, which is suitable for the determination of silicon in health food.
标题：电感耦合等离子质谱法检测保健食品中的硅
英文标题：Determination of silicon in health food by inductively coupled plasma mass spectrometry
作者：
陈均洪 汤臣倍健股份有限公司
容斌权 汤臣倍健股份有限公司
中文关键词:电感耦合等离子质谱法,硅,保健食品,
英文关键词:inductively coupled plasma mass spectrometry,silicon,health food,
发表日期：2019-03-28
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