期刊文献+

微波消解样品-电感耦合等离子体质谱法测定面制食品中铝 被引量:13

ICP-MS Determination of Aluminum in Wheaten Food with Microwave Assisted Sample Digestion
下载PDF
导出
摘要 取粉碎且混匀的样品(0.200 0~0.500 0g)于聚四氟乙烯(PTFE)消化罐中用硝酸6mL及过氧化氢2 mL,按预设程序进行微波消解,所得溶液蒸缩至1 mL左右,加水定容至50mL,供电感耦合等离子体质谱法测定其铝含量。选用钪作为内标元素,外标法定量。铝(Ⅲ)的质量浓度在0.3mg.L-1以内呈线性。方法的检出限(3S/N)为0.061μg.L-1。以实样为基体,在3个浓度水平上加入铝(Ⅲ)标准溶液,按方法测定做回收试验。测得回收率在94.0%~101%之间,测定值的相对标准偏差(n=6)在1.4%~2.1%之间。方法应用于测定大米及小麦标准物质(GBW 10010及GBW 10011)中铝量,测定值与认定值相符。 The powdered and homogenized sample (0. 200 0--0. 500 0 g) was digested with 6 mL of HNO3 and 2 mL of H2O2 in the microwave digestor under pre-set program. The solution obtained was evaporated to ca. 1 mL and made up to 50 mL with water, which was used for ICP-MS determination for its Al-eontent. Scandium was chosen as the internal standard and the method of external standard curve was used for quantification. Linearity range of mass concentration of Al was found within 0.3 mg·L-1. Detection limit (3S/N) of the method found was 0. 061μg·L-1. Recovery of the method was tested by addition of Al( Ⅲ ) standard solution at 3 concentration levels, giving results of recovery in the range of 94. 0%- 101%, and values of RSD's (n=6) in the range of 1.4%--2.1%. Two samples of CRM's (GBW 10010 and GBW 10011) were analyzed By the proposed method for their Al-contents, the results obtained were in consistency with the certified values.
出处 《理化检验(化学分册)》 CAS CSCD 北大核心 2012年第9期1030-1032,1036,共4页 Physical Testing and Chemical Analysis(Part B:Chemical Analysis)
关键词 电感耦合等离子体质谱法 面制食品 ICP-MS Wheaten food Aluminum
  • 相关文献

参考文献8

二级参考文献25

  • 1杨海云,李海民,孟瑞英.微量硼的分析方法比较[J].盐湖研究,2005,13(4):58-60. 被引量:12
  • 2JarvisKE GrayAL HoukRS.电感耦合等离子体质谱手册[M].北京:原子能出版社,1997.10.
  • 3王茂起,王竹天,陈君石,等.GB2760-2007食品添加剂使用卫生标准[S].北京:中国标准出版社,2008:5-88.
  • 4FAO/WHO. Evaluation of certain food additives and contaminants: Thirty-third report of the joint FAO/WHO expert committee on food additives[R]. Geneva: WHO Technical Report series, 1989.
  • 5WHO. Toxicological evaluation of certain fod additives and contaminants: prepared by the 33~a meeting of the joint FAO/WHO expert committee on food additives[R]. Geneva: WHO Food Additives series, 1989.
  • 6吴永宁,王绪卿,杨惠芬,等.GB2762-2005食品中污染物限量[S].北京:中国标准出版社,2005:4.
  • 7苏德昭,王林,王永芳.GB/T5009.182-2003面制食品中铝的测定[S].北京:中国标准出版社,2004:1-2.
  • 8Sheng Ming-chun. Advance summarize about studying aluminium influencing people's health [J]. AnHui Joumal Prevent Medicine, 2006, 12(1): 46-48.
  • 9Chen Xia-fang, Hu Hao-jun, Discussed determination of aluminium in flour products [J]. Chinese Journal of Health Laboratory Technology,2006, 16(9):1067-1068.
  • 10Zhou Xiao-ping, Chen Zhi-jun, Wang Ruo-yan, et al. Determination of aluminium in food by microwave resolution- graphite furnace atomic absorption spectrometry [J]. Chinese Journal of Health Laboratory Technology, 2005, 15(10): 1220-1221.

共引文献208

同被引文献121

引证文献13

二级引证文献68

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部