论文部分内容阅读
目的建立测定肉类膳食中碘的电感耦合等离子体-质谱法(ICP-MS),并对我国14个省份居民肉类膳食进行测定。方法样品用四甲基氢氧化铵-双氧水溶液在60℃超声提取3 h,冷冻脱脂、甲酸沉淀蛋白后,以128Te为内标元素,ICP-MS法测定肉类膳食中碘含量。结果方法线性范围为1~200μg/L,r=0.999 8,检出限2.3μg/kg,RSD≤5.7%(n=7),加标回收率为80.0%~96.6%。结论该方法高效、可行,适用于肉类膳食中碘的测定,为居民肉类膳食中碘含量监测工作提供技术支持。
Objective To establish an ICP-MS method for the determination of iodine in meat products and to determine the meat quality of the residents in 14 provinces in China. Methods The samples were extracted with tetramethylammonium hydroxide-hydrogen peroxide solution at 60 ℃ for 3 h, frozen and defatted. After the protein was precipitated with formic acid, the content of 128Te was determined by ICP-MS. Results The linear range of the method was 1 ~ 200μg / L, r = 0.999 8, the detection limit was 2.3μg / kg, RSD≤5.7% (n = 7) and the recoveries were 80.0% ~ 96.6%. Conclusion The method is efficient and feasible, suitable for the determination of iodine in the meat diet and provides technical support for the iodine content monitoring in the resident meat diet.