于 丽,胡 姝,杜姗姗,付海滨,张 敏.电感耦合等离子体-质谱法测定黑果腺肋花楸果中有机硒含量[J].食品安全质量检测学报,2021,12(9):3744-3747 |
电感耦合等离子体-质谱法测定黑果腺肋花楸果中有机硒含量 |
Determination of organic selenium in Aornial mealnocarpa fruit by inductively coupled plasma-mass spectrometry |
投稿时间:2021-01-04 修订日期:2021-05-10 |
DOI: |
中文关键词: 黑果腺肋花楸果 超声提取 电感耦合等离子体-质谱法 有机硒 |
英文关键词:Aornial mealnocarpa fruit ultrasonic extraction inductively coupled plasma-mass spectrometry organic selenium |
基金项目:海关总署2020年科研计划项目(2020HK169) |
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中文摘要: |
目的 建立了电感耦合等离子体-质谱法(inductively coupled plasma-mass spectrometry, ICP-MS)测定黑果腺肋花楸果中有机硒的分析方法。方法 以黑果腺肋花楸果为主要研究对象, 通过有机超声离子提取、离心分离、环己烷萃取的方法进行有机硒的分离, 再将其通过使用硝酸进行湿法消解, 6 mol/L的盐酸溶液进行还原, 使用电感耦合等离子体-质谱法对其进行定量分析测定, 并通过对前处理条件进行优化, 以及仪器条件进行对比研究, 选择出最优条件及参数。结果 该方法的线性相关系数良好(r>0.9991), 精密度较低4.7%, 加标回收率在95.1%(n=6)。结论 该方法简单、快速、准确、灵敏、回收率高, 适用于辽宁地区新食品原料黑果腺肋花楸果中有机硒的分离测定, 同时为测定同类新食品原料中有机硒元素含量提供参考。 |
英文摘要: |
Objective To establish a method for the determination of organic selenium in Aornial mealnocarpa fruit by inductively coupled plasma-mass spectrometry (ICP-MS). Methods Aornial mealnocarpa fruit was taken as the main research object, organic selenium was separated by organic ultrasonic ion extraction, centrifugation and cyclohexane extraction, and then it was digested with nitric acid by wet digestion, 6 mol/L hydrochloric acid solution was used for reduction, the quantitative analysis was determined by inductively coupled plasma mass spectrometry, and the optimum conditions and parameters were selected by optimizing the pre-treatment conditions and comparing the instrument conditions. Results The linear correlation coefficient of the method was good (r>0.9991), the precision was lower 4.7% , and the recovery of standard addition was 95.1% (n=6). Conclusion This method is simple, rapid, accurate, sensitive and with high recovery. It is suitable for the separation and determination of organic selenium in Aornial mealnocarpa fruit of new food materials in Liaoning province. At the same time, it provides a reference for the determination of organic selenium in the same kind of new food raw materials. |
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