面制食品中铝的电感耦合等离子体质谱测定方法  

DETERMINATION OF ALUMINIUM IN FLOUR PRODUCTS BY INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY

作　　者：李维克[1] 何碧英[1] 侯韬乔[1] 

机构地区：[1]深圳市南山区疾病预防控制中心,深圳518054

出　　处：《现代预防医学》2007年第17期3349-3350,共2页Modern Preventive Medicine

摘　　要：[目的]建立检测面制食品中铝含量的电感耦合等离子体质谱测定方法。[方法]使用高纯硝酸-过氧化氢混合体系,结合快速、简便的微波密闭高压消解技术,建立了面制食品中铝的电感耦合等离子体质谱测定方法。[结果]使用本测定方法有证标准样品测定的平均值与标准值吻合良好,方法的最低检出限为0.04 ng/ml,最低定量下限为0.05 mg/kg,加标样品回收率范围为95.2%～104.4%。[结论]本测定方法提供了极宽的动态线性范围,极低的检测限,并且操作简便、快速、干扰小,非常适合用于面制食品中铝的测定。[Objective] To establish the rapid determination method of aluminium in flour products by inductively couplod plasma mass spectrometry. [Methods] High pressure microwave digestion was applied in sample preparation, and the following quantitative analysis was can4ed out by inductively coupled plasma mass spectrometry. [ Results] The accuracy of this method was evaluated using standard reference material, and the obtained results were well consistent with the certified value. The detection limit, the lowest quantitative limit, and the recovery rate of this method were 0.04ng/ml, 0.05mg/kg, and 95,5%-104.4%, respectively. [Conclusions] This method has many advantages, such as wide dynamic linear range, low detection limit, simplicity of operation, and precision of determination. Therefore, it is suitable for determination of aluminium in flour products.

关 键 词：电感耦合等离子体质谱 铝 面制食品 微波消解 

分 类 号：R155.5[医药卫生—营养与食品卫生学]