ICP-MS测定调味粉中镉的两种前处理方法比较

赵立凡; 唐宏兵; 郑亚琴; 王履洁

ICP-MS测定调味粉中镉的两种前处理方法比较

Comparison of Two Pretreatment Methods for Determination of Cadmium in Seasoning Powder by ICP-MS

摘要

摘要:
目的比较酸消解法和干灰化法两种前处理法对ICP-MS技术检测调味粉中镉含量的影响, 为合理选择ICP-MS技术测定食品样品中镉的前处理方法提供参考。
方法分别采用湿法酸消解法和干灰化法处理调味粉质控样品, 并用ICP-MS法测定其中的镉含量, 通过对两种前处理方法的空白值、碰撞模式、加标回收率、内标因子的比较, 对结果进行统计学判定。
结果采用干灰化法比湿法消化处理样品测镉的回收率高, 基质干扰小, 检出限低, 结果准确可靠。
结论对于ICP-MS法检测此类食品样品中镉的前处理应择优选择干灰化法。

Abstract:
Objectives To compare effects of acid digestion and dry ashing pretreatments on the detection of cadmium in seasoning powder by ICP-MS, provides the reference for reasonable selection of the pretreatment method with ICP-MS for the determination of cadmium in food samples.
Methods Using acid digestion and dry ashing pretreatments to dispose quality control sample of seasoning powder. Cadmium content was determined by ICP-MS method. The results were judged with statistical decision through multi angle comparison in blank value, collision model, recovery factor and internal factor.
Results Dry ashing method is better than wet digestion in affects of sample recovery rate, matrix interference, detection limit for determination of cadmium, and its result is accurate and reliable.
Conclusions Dry ashing method should be chosen as the best pretreatment method for cadmium determination in this kind of food sample by ICP-MS.

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