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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