电感耦合等离子体质谱测定油条中的铝  

Determination of Aluminum in Fried Bread Stick by Inductively Coupled Plasma Mass Spectrometry

作　　者：侯建荣[1] 贺小平[1] 彭荣飞[1] 钟远波[1] 

机构地区：[1]广州市疾病预防控制中心,广东广州510080

出　　处：《中国食品卫生杂志》2008年第2期142-143,共2页Chinese Journal of Food Hygiene

基　　金：广州市医学科研课题(2007-YB-122)

摘　　要：目的建立电感耦合等离子体质谱（ICP—MS）简便、快速、准确的测定油条中铝含量的分析方法。方法样品消化后直接用ICP-MS进行分析，用混合内标校正基体干扰和漂移。结果检出限为11．2μg／kg，相对标准偏差均小于4，9％，加标回收率93．0％～98．0％。对标准参考物质的分析结果令人满意。结论该方法简单、快速和准确，能用于油条中铝含量的测定。Objective To develop a simple, rapid and accurate method for determination of aluminum in fried bread stick by inductively coupled plasma mass spectrometry （ ICP - MS）. Method The samples were directly determined by ICP-MS after digestion with nitric acid, and the mixed internal standard was used to correct matrix interference and signal drifting. Results The detection limit was 11.2 μg/kg. The RSD was less than 4,9% , Recoveries for samples were in the range of 93.0% - 98,0%, The results of detection of standard reference materiel were satisfactory, Conclusion This method was simple, rapid and accurate, and could be used to determine the concentration of aluminum in fried bread stick.

关 键 词：食品 白矾 铝 分光光度法 原子 

分 类 号：R155.5[医药卫生—营养与食品卫生学]