水蒸气蒸馏-纯化水吸收联用电感耦合等离子体质谱法测定食品中二氧化硫含量
目的 建立水蒸气蒸馏-纯化水吸收-电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry, ICP-MS)测定食品中二氧化硫含量。方法 采用水蒸气蒸馏-纯化水吸收法进行样品前处理, 以72Ge作为硫的内标控制分析信号的动态漂移, 用八级杆碰撞反应池技术来消除质谱干扰, 用ICP-MS法测定硫含量, 再折算成二氧化硫(SO2)含量。结果 二氧化硫在0~500 ng/mL浓度范围内线性关系良好, 相关系数为1.0000, 回收率为95%~105%, 相对标准偏差为0.1%~0.5%, 检出限为0.03 ng/mL。同时对国家标准物质小麦GBW10011(GSB?2)进行分析, 硫含量在其标准值范围内。结论 该方法检出限、精密度、准确度、重复性试验的结果均满足检测要求, 可用于测定食品中二氧化硫含量。
Objective To establish a method for the determination of sulfur dioxide in food by steam distillation-purified water absorption-inductively coupled plasma mass spectrometry (ICP-MS). Methods Samples were pretreated by steam distillation-purified water absorption method. 72Ge was used as the internal standard of sulfur to control the dynamic drift of the analysis signal. Eight-stage rod collision reaction cell technology was used to eliminate the interference of mass spectrometry. The sulfur content was determined by ICP-MS, and then converted to sulfur dioxide (SO2) content. Results Sulfur dioxide had a good linear relationship in the range of 0?500 ng/mL concentration with the correlation coefficient of 1.0000. The recoveries were 95%?105%, the relative standard deviations were 0.1%?0.5%, and the detection limit was 0.03 ng/mL. Meanwhile, the national standard material wheat GBW 10011 (GSB-2) was analyzed, and the sulfur content was within its standard value range. Conclusion The detection limit, precision, accuracy and repeatability of the method meet the detection requirements and can be used for the determination of sulfur dioxide in food.
标题：水蒸气蒸馏-纯化水吸收联用电感耦合等离子体质谱法测定食品中二氧化硫含量
英文标题：Determination of Sulfur Dioxide in Food by ICP-MS with Steam Distillation-Purified Water Absorption as Pretreatment
作者：
赵柳红 广西-东盟食品药品安全检验检测中心
蓝长波 广西柳州市食品药品检验所
中文关键词:食品,二氧化硫(SO2),硫(S),水蒸气蒸馏法,电感耦合等离子体质谱法,
英文关键词:food,sulfur dioxide (SO2),sulfur (S),steam distillation,inductively coupled plasma mass spectrometry,
发表日期：2019-08-23
- 文件大小:
- 428.37 KB
- 下载次数:
- 60
-
高速下载
|
