标准加入-碰撞/反应池技术ICP-MS法测定酱油中As的应用  

Determination of arsenic in soy sauce by ICP-MS using KED/DRC system

作　　者：刘柳[1] 张向明[1] 王硕[1] 毛红霞[1] 刘烨[1] 李书明[1] 

机构地区：[1]北京市朝阳区疾病预防控制中心,100021

出　　处：《职业与健康》2015年第8期1038-1040,1044,共4页Occupation and Health

摘　　要：目的探索标准加入-碰撞/反应池的电感耦合等离子体质谱（ICP-MS）法测定酱油中的As的方法。方法样品经20倍稀释后直接引入ICP-MS进行分析,采用在线内标法及碰撞池/反应池技术校正干扰。结果该方法能有效消除谱线干扰、基体干扰和物理干扰。等价背景浓度为0.66μg/L（He）和,0.50μg/L（O2）时,精密度优于5.6%,用加标回收考察准确性,As回收率在85.6%-106.5%之间。结论该方法简便,快速,准确,完全能够满足酱油中As的检测要求。[Objective] To establish a method for the determination of arsenic in soy sauce by ICP-MS using KED/DRC system. [Methods]After 20 times dilution, the samples were directly determined by ICP-MS which used internal standardization and KED/DRC system to eliminate disturbance.[Results]The method could eliminate spectral interferences, matrix interferences and physical interferences. The background equivalent concentration （BEC） was 0.66 μg/L（He） and 0.50 μg/L（O2）, the precision was higher than 5.6%. The recovery range of arsenic was between 85.6% and 106.5%.[ Conclusion]The method was simple, rapid and accurate, and it completely meets the requirements for the determination of arsenic in soy sauce.

关 键 词：电感耦合等离子体质谱 酱油 砷 

分 类 号：R115[医药卫生—公共卫生与预防医学]