Comparative Study on Determination of Aluminum Residues in Fried Food by ICP-MS and UV-Vis
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.
aluminum residuefried foodinductively coupled plasma mass spectrometry(ICP-MS)
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