电感耦合等离子体质谱法测定蔬菜雪里红中的微量元素

Determination of Trace Elements in Edible Vegetable Potherb Mustard by Inductively Coupled Plasma Mass Spectrometry

采用微波消解法处理食用蔬菜雪里红样品,建立了电感耦合等离子体质谱(ICP-MS)法同时测定其中Na、Mg、P、K、Ca、Cr、Mn、Fe、Ni、Cu、Zn、As、Se、Mo、Cd、Pb共16种微量元素含量的分析方法。采用八极杆碰撞/反应池(ORS)技术,通过选择碰撞/反应模式来分离多原子干扰离子与待测离子,较好地消除了质谱干扰,选用Ge、In、Bi作内标元素校正基体效应引起的信号抑制和漂移现象。采用国家标准物质GBW 10048验证了方法的准确性和精密度,16种元素的检出限在0.5 ng/g^23.6 ng/g之间。方法可快速、灵敏、准确地测定食用蔬菜雪里红中16种微量元素含量。

The contents of 16 trace elements ofNa, Mg, P, K, Ca, Cr, Mn, Fe, Ni, Cu, Zn, As, Se, Mo, Cd and Pb in edible vegetablepotherb mustard were determined by inductively coupled plasma mass speclrometry （ICP-MS）, and the sample was pretreated by microwave digestion. In the presented method, the octopole collision/reaction system （ORS） is used and He or 1-12 is introduced into ORS cell, and interferences of polyatoms on the determination of elements have been eliminated effectively by collision/reaction. Ge, In and Bi as intemal standard elements were used to compensate matrix effect and signal drill The applicability of the proposed method was validated by the analysis of celery standard reference material （GBW 10048）. The result showed that the detection limits oftthe16 elements are in the range of 0.5 ng/g-23.6 ng/g. This method was simple, sensitive and precise and can perform simultaneous multi-elements determination of edible vegetable potherb mustard.