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| Determination of Aluminum in Puffed Food by Inductively Coupled Plasma Mass Spectrometry with Collision Cell Technology |
| Received:July 17, 2014 Revised:July 17, 2014 |
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| DOI： |
| KeyWord:High pressure; ICP-MS; Puffed food; Aluminum |
| Author | Institution |
| WU Zu-jun |
广西壮族自治区疾病预防控制中心 南宁 |
| LIANG Shu-huai |
广西壮族自治区疾病预防控制中心 南宁 |
| MENG Hua-yi |
广西壮族自治区疾病预防控制中心 南宁 |
| LIAO Yan-hua |
广西壮族自治区疾病预防控制中心 南宁 |
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| Abstract: |
| A novel method was established for the analysis of aluminum in puffed food by inductively coupled plasma mass spectrometry (ICP-MS) with digestion under high pressure in a closed pot. The pretreatment conditions were improved and the instrument operating parameters were optimized. 45Sc was selected as the internal standard element to overcome non-spectroscopic interference and helium was used as collision to eliminate mass spectroscopic interference. Under optimum conditions, Satisfactory linearity of standard curve was obtained with elemental correlation coefficient over 0.999 9. The detection limits was 13.61μg/L. Comparing the results obtained in this paper by using ICP-MS with those by the national standard methods spectrophotometry and atomic absorption spectrometry (AAS), it can be concluded that the proposed method was simple, rapid and accurate, and which has been applied to the determination of aluminum in puffed food with satisfactory results. |
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