微波消解-电感耦合等离子体质谱法同时测定小麦中35种元素

Simultaneous determination of 35 elements in wheat by microwave digestion-inductively coupled plasma-mass spectrometry

中文关键词:  微波消解  电感耦合等离子体质谱法  小麦  多元素

英文关键词:microwave digestion  inductively coupled plasma-mass spectroscopy  wheat  elements

中文摘要:

      目的 建立微波消解-电感耦合等离子体质谱法(inductively coupled plasma-mass spectrometry, ICP-MS)同时测定小麦中35种元素(Li、Be、V、Cr、Mn、Co、Ni、Cu、As、Se、Y、Mo、Ag、Cd、Sb、Ba、La、Ce、Pr、Nd、Sm、Eu、Gd、Tb、Dy、Ho、Er、Tm、Yb、Lu、Hg、Tl、Pb、Th、U)的分析方法。方法 经微波消解处理后, 用电感耦合等离子体质谱法对样品进行测定, 以Sc、Rh、In、Bi为内标元素校正基体效应和信号漂移。结果 各元素均呈良好的线性关系, 相关系数在0.9996~1.0000之间。小麦中35种元素检测方法的检出限为0.0001~0.0030 mg/kg, 加标回收率在89.0%~115.5%之间, 相对标准偏差(relative standard deviation, RSD)在0.36%~4.90%之间。分别采用一级标准物质河南小麦(GBW 10046)和四川大米(GBW 10044)来验证方法的精密度和准确度, 结果均在标准值范围内。对60份小麦样品进行测定, 所得结果满意。结论 该方法用于小麦中多元素的测定, 操作简便、分析速度快、灵敏度高, 为小麦的质量控制和营养评价提供依据。

英文摘要:

      Objective To establish a method for simultaneous and quantitative determination of 35 elements (Li, Be, V, Cr, Mn, Co, Ni, Cu, As, Se, Y, Mo, Ag, Cd, Sb, Ba、La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu, Hg, Tl, Pb, Th, U) in wheat by microwave digestion-inductively coupled plasma-mass spectrometry (ICP-MS). Methods The wheat samples were digested by microwave system and detected by ICP-MS. Sc, Rh, In and Bi were used as internal standard elements to correct the matrix effect and signal drift. Results Each element presented a good liner relationship, and the correlation coefficient (r) was between 0.9996 and 1.0000. The detection limits of 35 elements in wheat were 0.0001?0.0030 mg/kg, the range of recoveries of samples were 89.0%?115.5%, and the relative standard deviation (RSD) was 0.36%?4.90%. The method had high precision and accuracy because the determination results of the first-level reference materials Henan wheat (GBW10046) and Sichuan rice (GBW10044) were consistent with the standard values. Sixty wheat samples were analyzed by ICP-MS method with satisfactory results. Conclusion The method is simple, rapid, sensitive, which is suitable for determination of multiple elements in wheat. And it provides basis for quality control and nutrition evaluation of wheat.