ICP-MS法测定面制食品中的铝含量

Determination of Aluminum in Flour Products by ICP-MS

摘要:
目的建立电感耦合等离子体质谱(ICP-MS)法测定面制食品中铝含量的方法, 探讨测定的主要干扰来源, 并对面制食品加工中铝含量进行监测分析。
方法样品经微波消解后, 以钪作内标, 补偿基体效应, 用ICP-MS法测定监测样品中铝含量。
结果方法最低检出浓度为0.03 mg/kg, 回收率在92.0%~106.0%, 测定结果相对标准偏差为2.15%~3.45%。
结论本方法操作简单、分析速度快、检出限低、线性范围宽, 适用于面制品中铝含量的测定。

Abstract:
Objectives To establish a method for the determination of aluminum in flour food by inductively coupled plasma mass spectrometry (ICP-MS), to explore the main sources of interference, and monitor the concentration of aluminum in flour food.
Methods After microwave digestion, the samples were detected for the content of aluminum by ICP/MS in the condition of ⁴⁵Sc as the internal standard for eliminating matrix effect.
Results The detection limit of aluminum was 0.03 mg/kg. Recovery rates of spiked samples range from 92.0% to 106.0%, and RSD was 2.15%~3.45%.
Conclusions This method has low detection limit, broad linear range with simple operation and quick analysis. It can be used for determining aluminum in flour food.