微波消解-电感耦合等离子体质谱法测定蔗糖中铁元素含量
Determination of Iron in Sucrose by Microwave Digestion and Inductively Coupled Plasma Mass Spectrometry
陈娇 1赵卉 1周长民1
作者信息
- 1. 沈阳市食品药品检验所,辽宁 沈阳 110136
- 折叠
摘要
选取不同产地的黑糖、红糖、黄冰糖和白砂糖样品,微波消解法进行样品前处理,电感耦合等离子体质谱法(ICP-MS)测定这 4 种蔗糖中铁元素的含量.结果表明:铁元素在 0～1.00 mg·L-1 浓度范围内线性关系较好,方法的检出限为 0.6 mg·kg-1,定量限为 2.0 mg·kg-1,加标回收率和精密度较好,标准物质的分析验证结果也在标准要求范围内,黑糖中铁元素含量普遍高于红糖,黄冰糖和白砂糖中铁元素含量相对较少,方法适用于测定蔗糖中铁元素的含量.
Abstract
Inductively coupled plasma mass spectrometry(ICP-MS)was used to determine the elemental iron content of the four types of sucrose after samples of black,brown,yellow rock,and white granulated sugar were chosen.The method's limits of detection(LOD)and quantification(LOQ)were 2.0 mg·kg-1 and 0.6 mg·kg-1,respectively,and the elemental iron had good linearity in the concentration range of 0～1.00 mg·L-1.The results were also good in terms of recoveries and precision.Its spiking recoveries and accuracy were good,and the standard substances'analytical validation findings were satisfactory.
关键词
微波消解/电感耦合等离子体质谱法/蔗糖/铁Key words
microwave digestion/inductively coupled plasma mass spectrometry/sucrose/iron引用本文复制引用
出版年
2024
NETL
NSTL
万方数据