微波消解-电感耦合等离子体质谱法测定蔗糖中铁元素含量

Determination of Iron in Sucrose by Microwave Digestion and Inductively Coupled Plasma Mass Spectrometry

选取不同产地的黑糖、红糖、黄冰糖和白砂糖样品,微波消解法进行样品前处理,电感耦合等离子体质谱法(ICP-MS)测定这4种蔗糖中铁元素的含量。结果表明:铁元素在0~1.00 mg·L^(-1)浓度范围内线性关系较好,方法的检出限为0.6 mg·kg^(-1),定量限为2.0 mg·kg^(-1),加标回收率和精密度较好,标准物质的分析验证结果也在标准要求范围内,黑糖中铁元素含量普遍高于红糖,黄冰糖和白砂糖中铁元素含量相对较少,方法适用于测定蔗糖中铁元素的含量。

Inductively coupled plasma mass spectrometry(ICP-MS)was used to determine the elemental iron content of the four types of sucrose after samples of black,brown,yellow rock,and white granulated sugar were chosen.The method's limits-1 of detection(LOD)and quantification(LOQ)were 2.0 mg·kg and 0.6 mg·kg^(-1),respectively,and the elemental iron had good linearity in the concentration range of 0~1.00 mg·L^(-1).The results were also good in terms of recoveries and precision.Its spiking recoveries and accuracy were good,and the standard substances'analytical validation findings were satisfactory.