Simultaneous determination of 25 elements'migration in food-contact redware products by inductively coupled plasma mass spectrometry
Objective A method for the simultaneous determination of 25 elements'migration in redware products was estab-lished by inductively coupled plasma mass spectrometry(ICP-MS).The dissolution of metal elements in redware products sold in Jiangxi Province was preliminarily investigated.Methods Using 45Sc,115In and 185Re as internal standards,the instrument parameters were optimized,and the migration of 25 elements in the immersion solution of redware products was determined sim-ultaneously by ICP-MS.According to the National Food Safety Standard for Ceramic Products(GB 4806.4-2016)and the National Food Safety Standard-Standard for the Use of Additives for Food Contact Materials and Products(GB 9685-2016),the migration amounts of lead,cadmium,barium,cobalt,copper,iron,lithium,manganese and zinc in redware products were evaluated.Results The detection limits of 25 elements were within 0.000 5 mg/kg-0.008 mg/kg,with the correlation coeffi-cient(r)≥0.999.The precision(RSD)was less than 5%,and the spiked recovery rates ranged from 85.5%to 101.4%.The migration amounts of 99 redware dining utensils and cooking utensils were detected,with the detection rate of 91.9%.The migration volume of each element ranged from 0.000 5 mg/kg to 12.3 mg/kg,among which the migration volume of aluminum was the highest(12.3 mg/kg),followed by barium(3.49 mg/kg)and manganese(2.88 mg/kg).The exceeding rate of bari-um and manganese was 8.08%.The samples exceeding the standards were mainly redware teapots,redware cups and boiling pots.Conclusion The method is accurate,sensitive and simple.The migration volume of most elements in the collected red-ware products is low,but the migration amounts of aluminum,barium and manganese are high.It is necessary to further improve the relevant standards to standardize the development of the redware industry.
Redware productMetal elements migrationInductively coupled plasma mass spectrometryFood contact