ICP-MS法和UV-Vis法测定油炸食品中铝残留量的比较研究  

Comparative Study on Determination of Aluminum Residues in Fried Food by ICP-MS and UV-Vis

作　　者：林起辉 张建莹 林妮 李俊玉 潘清 谢宗良 LIN Qihui;ZHANG Jianying;LIN Ni;LI Junyu;PAN Qing;XIE Zongliang(Food Inspection and Quarantine Technology Center of Shenzhen Customs District,Shenzhen 518000,China)

机构地区：[1]深圳海关食品检验检验技术中心,广东深圳518000

出　　处：《食品安全导刊》2024年第34期93-96,107,共5页China Food Safety Magazine

摘　　要：本文比较电感耦合等离子体质谱法(Inductively Coupled Plasma-Mass Spectrometry,ICP-MS)和紫外可见分光光度法(Ultraviolet-Visible Spectroscopy,UV-Vis)测定油炸食品中铝残留量的线性范围、相关系数、检出限、定量限和准确性,并运用这两种检测方法测定市售油炸食品样品。结果表明,ICP-MS法的线性范围更广、线性更好,检出限、定量限、加标回收率、精密度均优于UV-Vis法。UV-Vis法相比ICPMS法成本低,但前处理烦琐、耗时、耗试剂、自动化程度低。在日常检测工作中,检测大批量的铝残留量较低的油炸食品更推荐使用ICP-MS法。而为了节约成本,可用UV-Vis法进行添加含铝添加剂的油炸食品中铝残留量的检测。In this paper,the linear range,correlation coefficient,detection limit,quantitation limit and accuracy of aluminum residue in fried food were compared by inductively coupled plasma-mass spectrometry(ICP-MS)and ultraviolet-visible spectroscopy(UV-Vis)and the two methods were used to determine the fried food samples.The results show that ICP-MS method has wider linear range,better linear range,detection limit,limit of quantitation,recovery rate and precision than UV-Vis method.Compared with ICP-MS,UV-Vis method has low cost,but the pretreatment is cumbersome,time consuming,reagent consuming and low degree of automation.In daily testing work,it is recommended to use ICP-MS method to detect large quantities of deep-fried food with low aluminum residue.In order to save cost,UV-Vis method can be used to detect residual aluminum in fried food with aluminum additives.

关 键 词：铝残留量 油炸食品 电感耦合等离子体质谱法(ICP-MS) 

分 类 号：TS207.5[轻工技术与工程—食品科学] O657[轻工技术与工程—食品科学与工程]