ICP-MS法和UV-Vis法测定油炸食品中铝残留量的比较研究
Comparative Study on Determination of Aluminum Residues in Fried Food by ICP-MS and UV-Vis
林起辉 1张建莹 1林妮 1李俊玉 1潘清 1谢宗良1
作者信息
- 1. 深圳海关食品检验检验技术中心,广东 深圳 518000
- 折叠
摘要
本文比较电感耦合等离子体质谱法(Inductively Coupled Plasma-Mass Spectrometry,ICP-MS)和紫外可见分光光度法(Ultraviolet-Visible Spectroscopy,UV-Vis)测定油炸食品中铝残留量的线性范围、相关系数、检出限、定量限和准确性,并运用这两种检测方法测定市售油炸食品样品.结果表明,ICP-MS法的线性范围更广、线性更好,检出限、定量限、加标回收率、精密度均优于UV-Vis法.UV-Vis法相比ICP-MS法成本低,但前处理烦琐、耗时、耗试剂、自动化程度低.在日常检测工作中,检测大批量的铝残留量较低的油炸食品更推荐使用ICP-MS法.而为了节约成本,可用UV-Vis法进行添加含铝添加剂的油炸食品中铝残留量的检测.
Abstract
In this paper,the linear range,correlation coefficient,detection limit,quantitation limit and accuracy of aluminum residue in fried food were compared by inductively coupled plasma-mass spectrometry(ICP-MS)and ultraviolet-visible spectroscopy(UV-Vis)and the two methods were used to determine the fried food samples.The results show that ICP-MS method has wider linear range,better linear range,detection limit,limit of quantitation,recovery rate and precision than UV-Vis method.Compared with ICP-MS,UV-Vis method has low cost,but the pretreatment is cumbersome,time consuming,reagent consuming and low degree of automation.In daily testing work,it is recommended to use ICP-MS method to detect large quantities of deep-fried food with low aluminum residue.In order to save cost,UV-Vis method can be used to detect residual aluminum in fried food with aluminum additives.
关键词
铝残留量/油炸食品/电感耦合等离子体质谱法(ICP-MS)Key words
aluminum residue/fried food/inductively coupled plasma mass spectrometry(ICP-MS)引用本文复制引用
出版年
2024
NETL
NSTL
万方数据