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目的研究电感耦合等离子体质谱(ICP-MS)测定面制食品中铝含量的方法。方法采用微波消解技术对油条和馒头样本进行前处理,完善样品前处理条件,优化仪器工作参数,并以钪(45Sc)为内标元素消除非质谱干扰,以氦气为碰撞反应气消除质谱干扰。结果在经过优化的实验条件下,ICP-MS法的检出限为0.025mg/kg,标准曲线的回归系数为0.999 9,加标回收率为91%~104%。结论 ICP-MS法适用于面制食品中铝含量的测定,具有简单、快速、准确等优点。
Objective To study the method for the determination of aluminum in pasta by inductively coupled plasma mass spectrometry (ICP-MS). Methods The microwave digestion technique was used to pretreat the fried dough sticks and steamed bread samples to improve the sample pretreatment conditions and optimize the working parameters of the equipment. Scandium (45Sc) as the internal standard element was used to eliminate the interference of non-mass spectrometry and helium was used as the collision reaction gas to eliminate the interference of mass spectrometry . Results Under the optimized experimental conditions, the detection limit of ICP-MS was 0.025 mg / kg, the calibration curve of the standard curve was 0.999 9, and the recoveries were 91% -104%. Conclusion The ICP-MS method is suitable for the determination of aluminum content in pasta products. It is simple, rapid and accurate.