碰撞反应池-电感耦合等离子体质谱法测定膨化食品中的铝

采用密闭高压消解技术对样品进行前处理,建立了膨化食品中铝的电感耦合等离子体质谱测定方法。完善样品前处理条件,优化仪器工作参数,并以45Sc为内标元素消除非质谱干扰,以氦气为碰撞反应气消除质谱干扰。在优化的实验条件下,方法的检出限为13.61μg/L,标准曲线的回归系数为0.999 9。同时采用国家标准方法——分光光度法和原子吸收光谱法验证了方法的准确度,三种方法的测定结果没有显著性差异。实验结果表明,方法简单、快速、准确,适用于食品中铝含量的测定。

Determination of Aluminum in Puffed Food by Inductively Coupled Plasma Mass Spectrometry with Collision Cell Technology

A novel method for the determination of aluminum in puffed food by inductively coupled plasma mass spectrometry（ICP-MS） with sealed high pressure digestion was established.The analytical conditions were investigated and optimized.45 Sc was selected as the internal standard element to overcome non-spectroscopic interference,and helium was used as reaction gas to eliminate mass spectroscopic interference.Under the optimum conditions,the detection limit was 13.61μg/L with a correlation coefficient of calibration curve over 0.999 9.The results were consistent with those obtained by the national standard methods such as spectrophotometry and atomic absorption spectrometry（AAS）.The proposed method was simple,rapid and accurate,and was applied to the determination of aluminum in puffed food with satisfactory results.