Determination of stannum in food by inductively coupled plasma-mass spectrometry
MIU Ying, ZHU Jianfeng, FENG Rongfang
Jiangyin Center for Disease Control and Prevention, Jiangyin 214400, China
摘要：建立电感耦合等离子体质谱法测定食品中锡的方法。样品用浓硝酸冷消化后经微波消解，以纯水稀释定容消解液，选择分析目标物120Sn、内标115In上机测定。锡含量在0～50 μg/L范围内与谱线强度线性良好，相关系数为0.9998，检出限为0.018 mg/kg。对高、中、低3个浓度级别的样品溶液进行测定，测定结果的相对标准偏差分别为1.71%，2.42%，2.74%(n=6)，样品加标回收率在98.5%～100.4%之间，该方法对实际样品的测定结果与国标法测定结果的相对偏差小于3.0%。该方法快速，干扰少，适合于食品中锡的测定。
Abstract：A method for determining stannum in food by inductively coupled plasma-mass spectrometry was established. After cold digestion, the sample was digested by microwave, and the solution was diluted with pure water. Element analysis target 120Sn and internal standard 115In were selected for detection. The stannum content was linear with spectral line strength in the range of 0-50 μg/L, the correlation coefficient was 0.9998. The detection limit was 0.018 mg/kg. The standard deviation of three levels detection results of sample solution were 1.71%, 2.42%, 2.74%(n=6), respectively. The standard addition recovery rate was in the range of 98.5%-100.4%. The relative deviation of actual sample determination results by the method and standard method was less than 3.0%. The method is quick, has less interference, it is suitable for the determination of stannum in food.
Keywords：food; stannum; inductively coupled plasma-mass spectrometry; microwave digestion
MIU Y，ZHU J F，FENG R F. Determination of stannum in food by inductively coupled plasma-mass spectrometry[J]. Chemical analysis and meterage，2018，27(2)：40-43.