ICP-MS法分析香辛料粉中5种重金属含量及来源
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摘要
采用微波消解前处理,电感耦合等离子体质谱法(ICP-MS)测定部分香辛料中铅、砷、镉、铬、汞含量。结果表明,5种重金属在样本中均有检出,含量满足国家食品安全标准要求。5种重金属在不同使用部位的香辛料中含量差异较大,分析其来源主要来自于种植期间土壤的输入。以标准蒜粉作为质量控制物,验证了方法的准确度和精密度符合国家标准要求。由此说明该方法能够简单、快速、灵敏、准确测定香辛料中重金属元素。
The contents of lead,arsenic,cadmium,chromium and mercury in some spices were determined by ICP-MS after microwave digestion.The results showed that all the five heavy metals were detected in the samples,and the content met the requirements of national food safety standards.The contents of the five heavy metals varied greatly in different parts of the spices,and their sources were mainly from the soil input during planting.Standard garlic powder was used as quality control material,and the method was proved to be accurate and precise,which was in accordance with the national standard. The method is simple,rapid,sensitive and accurate in determination of heavy metal elements in spices.
The contents of lead,arsenic,cadmium,chromium and mercury in some spices were determined by ICP-MS after microwave digestion.The results showed that all the five heavy metals were detected in the samples,and the content met the requirements of national food safety standards.The contents of the five heavy metals varied greatly in different parts of the spices,and their sources were mainly from the soil input during planting.Standard garlic powder was used as quality control material,and the method was proved to be accurate and precise,which was in accordance with the national standard. The method is simple,rapid,sensitive and accurate in determination of heavy metal elements in spices.
引文
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[2]李蓉,杨伟,杨春花,等.微波消解-原子荧光光谱法同时测定香辛料中砷、汞含量[J].食品安全质量检测学报,2018(11):52-56.
[3]李立兵,魏军晓,宋薇.北京市售香辛料中11种元素含量检测与食用安全评价[J].中国调味品,2018(8):105-107.
[4]范文秀,李长恭.天然复合调味品中微量元素和重金属含量的测定[J]中国调味品,2013,38(7):96-98.
[5]段德超,于明革,施积炎.植物对铅的吸收、转运、累积和解毒机制研究进展[J].应用生态学报,2014,25(1):287-296.
[6]郭琦.土壤-植物系统中的铬[J].广州化工,2005,33(5):38-51.
[7]SRIVASTAVA S,SHANKER K,SRIVASTAVA S,et al.Effect of selenium supplementation on the uptake and translocation of chromium by spinach(Spinacea oleracea)[J].Bull Environ Contam Tox-icol,1998,60:750-758.
[8]张浩,王济,郝萌萌,等.土壤-植物系统中镉的研究进展[J].安徽农业科学,2009,37(7):3201-3215.
[9]唐文,吴颖,刘琰青.蔬菜中镉、铅锌的含量及分布规律分析[J].长江蔬菜,2008(12):31-33.
[10]宣建国,吕志华.7种蔬菜中重金属铅和镉含量的分析研究[J].太原科技,2005(1):70-72.
[11]王香爱,邱小香.原子吸收光谱法测定重庆八角中的微量元素[J].中国调味品,2017,42(5):125-127.
[12]冯波,田娟,焦义丛,等.微波消解-氢化物发生原子吸收法测定食品和调味品中微量砷[J].食品科学,2013,34(10):286-288.
[13]陈福北,张利敏,陈少东,等.原子吸收光谱法测定八角叶中八种元素含量[J].中国调味品,2011,36(2):102-104.
[14]孙传范.高新技术在食品加工中的应用[J].食品研究与开发,2010,31(8):203-207.
[15]陶鹰,朱保昆,郑凯清,等.超临界CO2萃取天然植物香料研究进展[J]中国食品添加剂,2008(1):79-83.