食品中硒形态的HPLC-ICP/MS测定方法  

The Determination Method of Selenium Speciation in Food by HPLC-ICP/MS

作　　者：胡银川 谭欣 钟洋 唐静 HU Yinchuan;TAN Xin;ZHONG Yang;TANG Jing(Sichuan Institute of Food Inspection,Chengdu 610097)

机构地区：[1]四川省食品检验研究院,成都610097

出　　处：《食品工业》2023年第9期293-296,共4页The Food Industry

基　　金：四川省市场监督管理局科技计划项目(SCSJ2021026)。

摘　　要：为了解食品中硒存在形态及其含量,建立高效液相色谱-电感耦合等离子体质谱法测定食品中5种硒形态分析方法。样品经链霉蛋白酶E酶解,微波萃取,离心,过滤, HPLC-ICP/MS测定。5种硒形态在1~50μg/L范围内呈现良好线性关系(R^(2)>0.999),方法检出限小于0.1 mg/kg;在0.5, 1.0和2.5 mg/kg这3个样品加标水平,回收率在85.01%~99.90%之间;方法精密度试验的相对准偏差在5%之内。该试验为食品硒形态评价和质量控制提供依据。In order to know the speciation and content of selenium in food,the determination method for five selenium speciations in food by HPLC-ICP/MS was established.The samples were hydrolyzed by chain enzyme protease E,microwave extraction,centrifugation,fltration,and HPLC-ICP/MS determination.In the 1-50μg/L scope of 5 forms of selenium,it had the good linear relationship(R^(2)>0.999),and the method determination limit was less than 0.1 mg/kg.The recovery rate of the selenium speciations were ranged from 85.01%to 99.90%at 0.5,1.0,and 2.5 mg/kg addition.The relative standard deviation of method experimental precision was within 5%.This experiment provided a basis for the evaluation and quality control of selenium forms in food.

关 键 词：硒形态 酶解法 高效液相色谱-电感耦合等离子体质谱联用(HPLC-ICP/MS) 

分 类 号：O657.63[理学—分析化学] TS207.3[理学—化学]