ICP-MS和ICP-OES法检测粉条中铝含量的比较研究

Comparison of ICP-MS and ICP-OES for detection of aluminum in vermicelli

为确定粉条中铝元素含量检测最适用的方法,将3批次粉条样品进行微波消解法处理,消解液分别使用电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry,ICP-MS)和电感耦合等离子体发射光谱法(inductively coupled plasma optical emission spectrometry,ICP-OES)测定,外标法定量。结果在最优仪器条件下,ICP-MS和ICP-OES在线性范围为0-20μg/mL时线性良好,相关系数均为0.9999;ICP-MS检出限为0.0008μg/mL,RSD为1.1%-1.7%,方法平均回收率为98.8%-99.6%;ICP-OES检出限为0.0024μg/mL,RSD为2.2%-2.9%;方法平均回收率为96.5%-98.2%。3批次粉条铝元素含量测定结果:ICP-MS法测定样品1为8.27μg/mL,样品2为85.6μg/mL,样品3为408μg/mL;ICP-OES法测定样品1为8.66μg/mL,样品2为88.4μg/mL,样品3为421μg/mL。样品3为不合格样品。两种方法测定粉条中的铝含量数据无显著性差异。ICP-MS灵敏度较高,测定低浓度样品具有优势,建议食品安全检验机构优先选择ICPMS法用于粉条中食品安全风险突发事件的快速应急处置工作。

To determine the most suitable method for the determination of aluminum content in vermicelli,three batches of vermicelli samples were treated with microwave digestion.The digestion solution was determined by inductively coupled plasma mass spectrometry(ICP-MS)and inductively coupled plasma optical emission spectrometry(ICP-OES),quantification by external standard method.The results showed that under the optimal instrumental conditions,ICP-MS and ICP-OES showed good linearity in the linear range of 0-20μg/mL,the correlation coefficients were 0.9999.The detection limit of ICP-MS was 0.0008μg/mL,the RSD was 1.1%-1.7%,and the average recoveries were 98.8%-99.6%;The detection limit of ICP-OES was 0.0024μg/mL,and the RSD was 2.2%-2.9%.The average recoveries were 96.5%-98.2%.Three batches of vermicelli aluminum content determination results:The content of aluminum in sample 1 was 8.27μg/mL,in sample 2 was 85.6μg/mL,and in sample 3 was 408μg/mL by ICP-MS;The content of aluminum in sample 1 was 8.66μg/mL,in sample 2 was 88.4μg/mL,and in sample 3 was 421μg/mL by ICP-OES method.Sample 3 is the unqualified sample.There was no significant difference between the two methods in the determination of aluminum content in vermicelli.ICP-MS has the advantage of high sensitivity in the determination of low concentration samples.ICP-MS is recommended for the laboratory as the handling method in food safety risk emergency in vermicelli.