首页|HPLC与ICP-MS联用测定腌制水产品中镉、铅和砷

HPLC与ICP-MS联用测定腌制水产品中镉、铅和砷

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通过HPLC与ICP-MS联用方法,对三种腌制水产品中的镉、铅及不同种类的砷进行分析,并利用经认证的参考物质验证加标回收试验.结果表明,镉、铅及不同种类的砷的标准曲线在0.0107～2.1500 mg/kg范围内具有良好的线性关系,相关系数均大于0.999,加标平均回收率为91.8％～95.7％.在不同种类的砷测试中,砷甜菜碱的含量最多(范围为0.233～2.480 mg/kg),未检测出无机砷(As3+与As5+).此外,海洋生物中高含量的砷甜菜碱表明砷在生物体内富集.
Determination of Cadmium,Lead and Arsenic in Pickled Aquatic Products by ICP-MS Combined with HPLC
Cadmium,lead and different types of arsenic in three pickled aquatic products were analyzed by HPLC coupled with ICP-MS,and the spike recovery test was verified using certified reference materials.The results showed that cadmium,lead and arsenic were detected in all samples with a good linear relation within the range from 0.010 7 to 2.150 0 mg/kg,the linear correlation coefficients were all greater than 0.999 and the average spike recovery rate is 91.8％to 95.7％.Among the different types of arsenic tested,arsenobetaine exhibits the highest content(ranging from 0.233 to 2.480 mg/kg),and no inorganic arsenic(As3+and As5+)was detected.In addition,the high content of arsenobetaine in marine organisms indicates that arsenic is enriched in the organism.

HPLCICP-MSpickled aquatic productsanalysis of cadmium,lead and arsenic

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石家庄市长安区市场监督管理局,石家庄 050034

高效液相色谱 电感耦合等离子体质谱 腌制水产品 镉、铅和砷分析

2024

10.3969/j.issn.1674-506X.2024.04-018

食品与发酵科技
四川省食品发酵工业研究设计院

食品与发酵科技

CSTPCD
影响因子：0.508
ISSN：1674-506X
年,卷(期)：2024.60(4)
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