奶酪中多种微量元素的ICP-MS分析

聂西度; 谢华林; 刘宏伟; 张萍

doi:10.13386/j.issn1002-0306.2014.11.054

奶酪中多种微量元素的ICP-MS分析

1. 湖南工学院材料与化学工程系
2. 长江师范学院化学化工学院

基金项目:

湖南省自然科学基金资助项目(13JJ3123)；重庆市自然科学基金资助项目(cstc2013jcyjA10088)；重庆市教委科学技术研究资助项目(KJ131323)；湖南省科技计划项目(2013FJ3093)；湖南省重点学科建设项目资助；

详细信息

作者简介:
聂西度 (1964-) , 男, 教授, 博士, 主要从事光谱和质谱分析方法的研究与应用。;

中图分类号: O657.63;TS252.7
计量
- 文章访问数: 156
- HTML全文浏览量: 31
- PDF下载量: 107
出版历程
- 收稿日期: 2013-09-22

Determination of trace elements in cheese by inductively coupled plasma mass spectrometry

Department of Material and Chemical Engineering, Hunan Institute of Technology
College of Chemistry and Chemical Engineering, Yangtze Normal University

摘要

摘要: 建立了电感耦合等离子体质谱（ICP-MS）法直接测定奶酪中Cr、Mn、Co、Ni、Cu、Zn、As、Se、Mo、Cd、Hg、Pb等12种微量元素的分析方法。奶酪经正丙醇+二甲苯（70∶30,v/v）稀释后直接进入ICP-MS进行分析,该有机样品液可以长时间保持稳定以满足多元素的测定要求,在等离子体中引入少量氧气,以防止高浓度有机样品中的碳元素在质谱采样锥锥孔沉积导致分析元素的灵敏度降低。应用数学公式法校正了质谱分析过程中形成的多原子离子对待测元素产生的干扰,采用Sc、In、Bi为内标元素校正了质谱分析中的基体效应。12种微量元素的检出限在0.8⁴3.9ng/L之间,加标回收率在90.0%¹09.0%之间,相对标准偏差（RSD）为1.8%³.7%。
- 电感耦合等离子体质谱法 /
- 奶酪 /
- 微量元素
Abstract: This paper describes a simple method for the determination of Cr, Mn, Co, Ni, Cu, Zn, As, Se, Mo, Cd, Hg and Pb in cheese by using inductively coupled plasma mass spectrometry ( ICP-MS) .The cheese was diluted with n- propanol /xylene ( 70 ∶ 30, v /v) then the above 12 trace elements in the solution were analyzed directly by ICP-MS. Organic sample was stabilized using n-propanol /xylene, which enabled long-time sample dispersion in the solution.The high carbon content of cheese, could lead to deposition of carbon on the sampling cone, eventually leading to clogging of the orifice and a reduction in sensitivity.A small amount of oxygen was added into the argon gas line to burn carbon.The polyatomic interference was eliminated by applying correction equations.The matrix effects and the instrument drift could be commendably calibrated with Sc, In and Bi as internal standard elements.Under the optimal conditions, the detection limits for 12 elements were in the range of 0.8⁴3.9ng /L, the recoveries of standard addition were in the range of 90.0% ¹09.0% and the RSD were 1.8% ³.7%.
- inductively coupled plasma mass spectrometry /
- cheese /
- trace elements

HTML全文

参考文献(11)

[1]	Murillo M, Benzo M, Marcano E, et al.Determination of copper, and nickel in edible oils using emulsified solutions by ICP-AES[J].J Anal At Spectrom, 1999, 14 (5) :815-820.
[2]	Aucelio R Q, Curtius A J.Comparative study of electrothermal atomic absorption spectrometric methods for the determination of silver in used lubricating oils[J].Analyst, 2000, 125 (9) :1673-1679.
[3]	Mendil D.Mineral and trace metal levels in some cheese collected from Turkey[J].Food Chem, 2006, 96 (4) :532-537.
[4]	Suhaj M, Korenovska M.Study of some European cheeses geographical traceability by pattern recognition analysis of multielemental data[J].Eur Food Res Technol, 2008, 227 (5) :1419-1427.
[5]	Noel L, Carl M, Vastel C, et al.Determination of sodium, potassium, calcium and magnesium content in milk products by flame atomic absorption spectrometry (FAAS) :A joint ISO/IDF collaborative study[J].Int Dairy J, 2008, 18 (9) :899-904.
[6]	Bakircioglu D, Kurtulus Y B, Ucar G.Determination of some traces metal levels in cheese samples packaged in plastic and tin containers by ICP-OES after dry, wet and microwave digestion[J].Food Chem Toxicol, 2005, 49 (1) :202-207.
[7]	Lante A, Lomolino G, Cagnin M, et al.Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES[J].Food Control, 2006, 17 (3) :229-233.
[8]	Khouzam R B, Lobinski R, Pohl P.Multi-element analysis of bread, cheese, fruit and vegetables by double-focusing sectorfield inductively coupled plasma mass spectrometry[J].Anal Methods, 2011, 3 (9) :2115-2120.
[9]	Nardi E P, Evangelista F S, Tormen L, et al.The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples[J].Food Chem, 2009, 112 (3) :727-732.
[10]	Bontempo L, Larcher R, Camin F, et al.Elemental and isotopic characterisation of typical Italian alpine cheeses[J].Int Dairy J., 2011, 21 (6) :441-446.
[11]	聂西度, 梁逸曾, 谢华林, 等.电感耦合等离子体质谱法测定甜味剂中重金属元素[J].光谱学与光谱分析, 2012, 32 (10) :2838-2841.