摘要
建立了膨化食品中溴形态的离子色谱(ICS)和电感耦合等离子体质谱(ICP-MS)联用分析确证技术。以水超声波提取溴酸盐及溴化物,用C18固相萃取小柱净化和0.22μm水相滤膜过滤,以IonPac AS19(250 mm×4 mm)阴离子色谱柱分离溴形态,在线自动生成35 mmoL/LKOH淋洗液,流速1.0 mL/min;进样体积25μL,ICS-ICP-MS测定。在10～50μg/L范围内呈现良好的线性关系,溴酸盐检出限为0.019 mg/kg,溴化物检出限为0.182 mg/kg,方法回收率82.6%～114.4%,精密度2.1%～10.5%。结果表明,该方法快速、简便,灵敏度高,干扰少,适用于检测基体复杂的膨化食品中痕量的溴酸钾含量,克服了采用GB/T20188-2006离子色谱法检测膨化食品中溴酸盐含量时可能存在的假阳性,为食品中溴酸盐检测提供了一种可靠、科学和准确的确证方法。
Ion chromatography method（IC） in conjunction with inductively coupled plasma mass spectrometry（ICP-MS） was developed to analyse the trace BrO3- and B（ in puffing food. The sample was purified with Anpelclean C18 SPE and filtrated by 0.22 pm membrane filters after the ultrasound extraction. BrO3 and Br- was separated on a DIONEX IonPac AS19（250 mm×4 mm） column with 35 mmol KOH eluent solution at 1.0 mL/min, then detected by ICP-MS. This method achieves practical quantitation limits for the oxyhalides bromate of 0.019 mg/kg, while Br 0.182 mg/kg. The correlation coefficients of calibration curves in the range of 10 ug/L to 50 ug/L were 0.9998 and 0.9994 for BrO3 and Br. The reeoveries and precision of the method for BrOw and Br- were 82.6%-114.4% and 2.1%-10.5%, respectively. This level of measurement allows for the accurate assessment of BrO3 and Br in puffing food.
出处
《食品科技》
CAS
北大核心
2011年第11期294-296,300,共4页
Food Science and Technology
基金
浙江省国境安全检验检疫科技创新服务平台项目(2006C17014)
关键词
IC—ICPMS联用技术
膨化食品
溴形态
ion chromatography combined with inductively coupled plasma mass spectrometry（ICP-MS）
puffing food
bromine
