电感耦合等离子体质谱法测定酱油中硼含量

Determination of boron content in soy sauce by ICP-MS

建立用电感耦合等离子体质谱法(ICP-MS)测定酱油中硼含量的分析方法。样品用硝酸经微波消解后,在仪器优化后条件下,采用铍作为在线内标物质,引用三通接头将内标液与样液在进入雾化器前自动混合,直接用ICP-MS测定硼(11B),方法的检出限为0.97μg/L,回收率在93.7%～98.6%(加酱油),95.3%～99.4%(未加酱油),相对标准偏差(n=5)为1.5%。

Inductively coupled plasma mass spectrometry （ICP MS） method was established for the determination of boron content in soy sauce. Soy sauce samples with nitric acid were digested by microwave digestion instrument, and then under the optimized conditions the beryllium was used as internal standard substance. Three joints was applied, through which the internal standard solution and sample solution were automatically mixedbefore the nebulizer, boron was di- rectly determlnated by ICP-- MS （11B）. The detection limit was 0.97 μg/L, the recovery rate was 93. 7%- 98. 6% （ with soy sauce）, 95.3%- 99.4% （without soy sauce）, the relative standard deviation （ n = 5 ） was 1.5%.