摘要
建立微波消解-电感耦合等离子质谱法测定酸汤中的25种元素分析方法,通过降低质谱与非质谱的干扰,优化试验条件。结果表明,测定方法线性相关系数良好(R≥0.9994),相对标准偏差为0.6%~7.9%(n=6),平均加标回收率为80.5%~104.2%。检出限为0.00005~1.36000 mg·kg^(-1)。说明该方法测定白酸汤中矿物质元素准确度及精密度较高。通过分析9个酸汤得出,红酸汤共检测出25种元素,白酸汤检测出19种元素。总体来看,红酸汤中元素与白酸汤有明显差异,常量元素中红酸汤Na质量浓度最高,为白酸汤的几千倍,红酸汤中K的质量浓度是2713.0~3087.7 mg·kg^(-1)、白酸汤为6.80~43.6 mg·kg^(-1);必需微量元素中质量浓度较高的元素依次为Fe、Mn、Zn。
A microwave digestion and inductively coupled plasma mass spectrometry method for the determination of 25 elements in acid soup was established to reduce the interference between MS and non-MS,optimized test conditions.The results showed that the linear correlation coefficient was good(R≥0.9994),the relative standard deviation of the method was 0.6%~7.9%(n=6),and the average recovery rate was 80.5%~104.2%.The detection limit is 0.00005~1.36000 mg·kg^(-1).It shows that this method has high accuracy and precision for the determination of mineral elements in white sour soup.Through the analysis of 9 sour soups,a total of 25 elements were detected in red sour soup and 19 elements were detected in white sour soup.In general,there was a significant difference between red sour soup and white sour soup.Among the major elements,the Na content in red sour soup was the highest,which was several thousand times that in white sour soup.The K content in red sour soup was 2713.0~3087.7 mg·kg^(-1),and that in white sour soup was 6.80~43.6 mg·kg^(-1).The higher content of essential trace elements were Fe,Mn and Zn.
作者
任春春
杨坤
管春成
吴凯仪
王思思
REN Chunchun;YANG Kun;GUAN Chuncheng;WU Kaiyi;WANG Sisi(Qiandongnan Testing Center for Food and Drug Control,Kaili 556012,China)
出处
《现代食品》
2024年第9期181-186,196,共7页
Modern Food
关键词
电感耦合等离子质谱法
酸汤
元素
微波消解
inductively coupled plasma mass spectrometry
sour soup
elements
microwave digestion
