熟肉食品中7种有害重金属元素的快速质谱分析  

Rapid Mass Spectrometry of Seven Kinds of Heavy Metal Elements in Cooked Meats

作　　者：梁书怀[1] 蒙华毅[1] 吴祖军[1] 江永红[1] 

机构地区：[1]广西壮族自治区疾病预防控制中心,广西南宁530028

出　　处：《安徽农业科学》2016年第25期35-36,共2页Journal of Anhui Agricultural Sciences

基　　金：广西卫计委自筹经费科研课题(Z2014634)

摘　　要：[目的]为评价熟肉食品的安全性提供参考。[方法]采用电感耦合等离子体质谱法(ICP-MS)检测熟肉食品中铅、镉、砷、铬、镍、铊、汞的含量,掌握7种有害元素的含量状况。样品经硝酸-过氧化氢体系高压消解后,以Ge、In、Bi、Sc为内标元素消除非质谱干扰,碰撞反应池技术消除质谱干扰,采用电感耦合等离子体质谱仪同时进行测定。[结果]在优化的最佳仪器工作参数下,各元素的检出限均可达ng/L级,各元素的相关系数均大于0.999。选用黄豆标准参考物质考察方法的可靠性,样品的测定结果均在标准值范围内。[结论]该方法适用于熟肉中有害重金属元素的快速检测。[Objective] To detect the content of Pb, Cd, As, Cr, Ni and Hg contents in cooked meats by ICP-MS, to grasp the content status of these seven harmful elements, and to provide references for the evaluation of the safety of cooked meats.[Method] Sample were dissolved by HNO3 and H2 O2 .Ge, In, Bi and Sc were selected as the internal standard elements to overcome non-spectroscopic interference and helium was used as reaction gas to eliminate mass spectroscopic interference .Simultaneous determination was carried out by inductively coupled plas-ma mass spectrometry.[Result] Under the optimum condition, the detection limits could reach up to ng/L level, with elemental correlation coefficient over 0.999.The method was tested using national standard substance （soybean GBW10013） and the results were in good agree-ment with the recommended values.[Conclusion] This method is suitable for rapid determination of heavy elements in cooked meats.

关 键 词：熟肉食品 重金属元素 密闭高压消解 电感耦合等离子体质谱法 

分 类 号：TS207.51[轻工技术与工程—食品科学]