电感耦合等离子体质谱法直接测定料酒中的7种微量元素  

Direct Determination of Seven Trace Elements in Cooking Wine by Inductively Coupled Plasma-Mass Spectrometry

作　　者：赵霞[1] 孙涵[1] 刘柳[1] 张洪磊[1] 李书明[1] 

机构地区：[1]北京市朝阳区疾病预防控制中心,北京100021

出　　处：《中国调味品》2016年第7期134-137,共4页China Condiment

摘　　要：目的：建立料酒中铜、锰、锌、硒、铁、镉、铅（Cu，Mn，Zn，Se，Fe，Cd，Pb）7种微量元素的电感耦合等离子体（ICP）一质谱（MS）直接测定法。方法：样品经1％硝酸溶液稀释10倍后，采用ICP-MS法直接分析稀释液中的铜、锰、锌、硒、铁、镉、铅等微量元素。结果：测定的17种不同料酒中，铜、锰、锌、硒、铁、镉、铅含量的均值分别为457．0，141．7，239．7，1．60，433．5，1．10，3．41μg／kg。各元素回收率为91．29，6～106．7％，相对标准偏差均小于3．8％，检出限范围为0．003～O．657μg／L。结论：该方法具有准确、快速、简便等优点，完全满足料酒中铜、锰、锌、硒、铁、镉、铅等微量元素的检测要求。Objective： To establish a method for the direct determination of seven trace elements such as copper, manganese, zinc, selenium, iron, cadmium and lead in cooking wine by inductively coupled plasma-mass spectrometry. Methods. The samples are diluted for 10 times by 1% nitric acid solution,and the trace elements such as copper, manganese, zinc, selenium, iron, cadmium and lead in diluted solution are directly analyzed by ICP-MS. Results. The mean content of copper, manganese, zinc, selenium, iron, cadmium and lead in 17 cooking wine samples is 457.0, 141.7, 239.7, 1.60, 433.5,1.10, 3.41 μg/kg respectively. The recoveries of the above mentioned elements range from 91.2% to 106.7%, while RSDs are less than 3.8%. The detection limits of seven minor elements are 0. 003~ 0. 657 μg/L. Conclusion： The method is accurate, rapid, simple and completely meet the requirements of the determination of copper, manganese, zinc, selenium, iron, cadmium and lead in cooking wine.

关 键 词：电感耦合等离子体质谱 料酒 微量元素 

分 类 号：TS207.3[轻工技术与工程—食品科学]