微波消解-电感耦合等离子体质谱法测定食品中锡含量的方法研究

Research on Determination of Tin in Food by Inductively Coupled Plasma Mass Spectrometry,with Microwave Digestion

目的:建立微波消解-电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry,ICPMS)测定食品中锡含量的方法。方法:采用硝酸预反应后补加盐酸的加酸方式进行微波消解前处理,于90℃赶酸,定容后待测。ICP-MS以118锡为待测元素,103Rh为内标元素对食品中锡含量进行测定。结果:该方法线性范围为0~200μg·L^(-1),相关系数大于0.999,方法定量限为0.059~0.080 mg·kg^(-1),多种基质样品的结果相对标准偏差<5%,加标回收率在98.4%~115.6%,不同型号仪器结果无显著性差异,与氢化物原子荧光法(hydride generation atomic fluorescence spectrometry,HG-AFS)、苯芴酮比色法和电感耦合等离子体发射法(inductively coupled plasma optical emission spectroscopy,ICP-OES),4种方法测定结果无显著性差异。结论:微波消解-电感耦合等离子体质谱法测定食品中锡含量操作简便,线性良好,灵敏度高,结果准确,适用于食品中锡含量的测定。

Objective:To establish a microwave digestion-inductively coupled plasma mass spectrometry(ICP-MS)method for the determination of tin in food.Methods:Pre-reaction with nitric acid followed by addition of hydrochloric acid was used to carry out microwave digestion pretreatment.The acid was rushed at 90℃,and the volume was determined to be measured.ICP-MS uses 118 tin as the element to be measured and 103rhodium as the internal standard element to determine the tin content in food.Results:The linear range of the method was 0.00~200.00μg·L^(-1),the correlation coefficient was greater than 0.999,the limit of quantification of the method was 0.059~0.080 mg·kg^(-1),the relative standard deviation of the results of multiple matrix samples was<5%,and the recovery rate of standard addition was 98.4%~115.6%.There was no significant difference in the results of different types of instruments,which are comparable to those of hydride generation atomic fluorescence spectrometry(HG-AFS),benzofluorenone colorimetry and inductively coupled plasma optical emission spectroscopy(ICP-OES),there was no significant difference in the results of the four methods.Conclusion:Microwave digestion-inductively coupled plasma mass spectrometry for the determination of tin content in foods was easy to operate,has good linearity,high sensitivity,and accurate results.It was suitable for the determination of tin content in foods.