湿法消解-ICP-MS法测定蚝油中的铅含量

Determination of Lead in Oyster Sauce by Wet Digestion-ICP-MS

牡蛎主要生活在近海地区,位置稳定、流动性小,它们在滤食水中生物的同时也会将水体中的污染物聚集在体内,导致体内重金属含量升高。牡蛎是制造耗油的主要原料,因此,对蚝油中重金属铅含量的检测很有必要。试验建立了湿法消解-ICP-MS法测定蚝油中铅含量的方法。以扇贝粉作为质控样,优化了测定方法中的样品称样量、消解温度、硝酸加入量、高氯酸加入量等因素,在单因素试验的基础上采用正交试验得出最优组合,即样品称样量为0.9 g、消解温度为180℃、硝酸加入量为9 mL、高氯酸加入量为2.5 mL,在此条件下,质控样中铅测定值为0.119 mg/kg。该方法避免了高盐类样品背景干扰,操作简单,准确可靠,适用于贝类及贝类制品中铅含量的测定。

Oysters mainly live in the coastal area,with stable location and low mobility.They collecte pollutants in the water,resulting in the increase of heavy metal content in the body.Oysters were the main raw material for oil consumption.Therefore,it was necessary to detect the content of heavy metal lead in oyster sauce.The wet digestion-ICP-MS determination of lead in oyster sauce was established.Scallop powder as a quality control sample was used and the condition of wet digestion was optimized such as sampling,nitric acid addition,digestion temperature,perchloric acid addition.The optimal combination was obtained by orthogonal test on the basis of single factor.The optimal combination was that the sample addition was 0.9 g,the digestion temperature was 180℃and the nitric acid content was 9 mL,and the perchloric acid content was 2.5 mL.Under this condition,the determination content of lead in quality control sample was 0.119 mg/kg.This method avoids the background interference of high salt samples,is simple,accurate and reliable,and is suitable for the determination of lead in shellfish and shellfish products.