摘要
目的建立微波消解-电感耦合等离子体质谱测定海参中铝含量的方法,并比较评价不同状态下海参中的铝含量。方法选取不同地市的30个干海参样品和15个即食海参样品,经微波消解后,采用电感耦合等离子体质谱进行测定。结果铝在0~2.0mg/L质量浓度内的线性关系良好,相关系数为0.9998,该方法检出限为0.5 mg/kg,加标回收率为96%~102%,相对标准偏差为1.18%~1.77%。测定的30个干海参直接粉碎后的样本中铝含量在100 mg/kg以上的占73.3%,测定干海参复水后的样本中铝含量均在100 mg/kg以下, 15个即食海参样本中铝含量也均在100mg/kg以下。结论本方法准确度高、精密度好,适用于不同状态下海参中铝含量的测定。从海参不同样品处理铝含量检测结果来看,干海参泡水后达到可食用状态时,铝的含量会远远低于干海参泡水前的铝含量,随机选取的即食海参中铝的含量均很低,检测消费者食用状态下海参的铝含量情况,更能对干海参的食用安全进行科学、合理的评价。
Objective To establish a method for determination of aluminum in sea cucumber by microwave digestion-inductively coupled plasma mass spectrometry(ICP-MS), and to compare and evaluate the aluminium content in sea cucumber under different conditions. Methods Totally 30 dry sea cucumber samples and 15 instant sea cucumber samples from different cities were determined by inductively coupled plasma mass spectrometry(ICP-MS) after microwave digestion. Results Aluminum had a good linear relationship within the mass concentration of 0~2.0 mg/L, and the correlation coefficient was 0.9998. The limit of detection was 0.5 mg/kg, the recoveries of standard addition were 96%-102%, and the relative standard deviations were 1.18%-1.77%. Among the 30 dried sea cucumbers directly crushed, 73.3% of them contained aluminum above 100 mg/kg. The aluminum content in the dried sea cucumber samples after rehydration was all below 100 mg/kg, and the aluminum content in 15 instant sea cucumber samples was also below 100 mg/kg. Conclusion The method has high accuracy and precision, and is suitable for the determination of aluminium content in sea cucumber under different conditions. From the results of testing the aluminum content of different samples of sea cucumbers, when the dried sea cucumber reaches an edible state after soaking in water, the aluminum content will be much lower than the aluminum content of the dried sea cucumber before soaking. The aluminum content of the randomly selected instant sea cucumbers is very low, and the detection of the aluminum content of the sea cucumbers in the consumer’s eating state can more scientifically and reasonably evaluate the edible safety of dried sea cucumbers.
作者
泮秋立
毕会芳
孙潇慧
车明秀
胡明燕
王骏
PAN Qiu-Li;BI Hui-Fang;SUN Xiao-Hui;CHE Ming-Xiu;HU Ming-Yan;WANG Jun(Shandong Institute for Food and Drug Control,Jinan 250101,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第2期805-809,共5页
Journal of Food Safety and Quality
关键词
微波消解
电感耦合等离子质谱
干海参
即食海参
铝
microwave digestion
inductively coupled plasma mass spectrometry
dried sea cucumber
instant sea cucumber
aluminium
