摘要
利用微波消解-电感耦合等离子体质谱法(ICP-MS)测定调味食品中砷的含量。样品经过微波消解,在线加入内标校正基体效应,通过修正方程校正质量数干扰。测定砷元素校正曲线的相关系数0.9999,检出限为0.001mg/kg,样品分析结果的变异系数为1.2%～3.3%(n=6),加标回收率在78.4%～93.1%之间。同时采用国家标准方法氢化物-原子荧光光度法验证了方法的准确度,两种方法结果无显著性差异。实验结果表明,本方法具有简单、快速、检出限低等特点,可用于调味品中砷含量的测定和监控。
The analytical study of Arsenic in sauce was introduced by using inductively coupled plasma-atomic-mass spectrometry（ICP-MS）. Digestions were carried out in PTFE（Teflon）closed vessels with HNO3 and H2O2. The details of treatment of samples and working parameters of the instrument were described. The matrix effect was corrected by the in-line addition of internal standards, and the mass number interference was amended by applying the correction equation. Satisfactory/inearity of working curve is obtained with the correlation coefficient 0.9999. Detection limit of Arsenic element is found at 0.001 mg/kg. CV （n = 6）in the range of 1.2 %-3.3 % and recoveries from 78.4% to 93.1% were obtained in its application for the assay of sauce samples. Comparing the results obtained in this paper by using ICP-MS with those by the national standard method atomic fluorescence spectrometry（AFS）, it can be concluded that the ICP-MS method is simple, rapid and sensitive, and can be applied to determine Arsenic in sauce samples.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期231-233,共3页
Food Science
