电感耦合等离子体质谱法直接测定酱油中的铅

林立; 陈玉红; 田艳玲; 张曼玲

环境化学

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林立, 陈玉红, 田艳玲, 张曼玲. 电感耦合等离子体质谱法直接测定酱油中的铅[J]. 环境化学, 2007, 26(3): 410-412.

引用本文:

林立, 陈玉红, 田艳玲, 张曼玲. 电感耦合等离子体质谱法直接测定酱油中的铅[J]. 环境化学, 2007, 26(3): 410-412.

LIN Li, CHEN Yu-hong, TIAN Yan-ling, ZHANG Man-ling. DIRECT DETERMINATION OF LEAD IN SOYBEAN SAUCE BY USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS)[J]. Environmental Chemistry, 2007, 26(3): 410-412.

Citation:

LIN Li, CHEN Yu-hong, TIAN Yan-ling, ZHANG Man-ling. DIRECT DETERMINATION OF LEAD IN SOYBEAN SAUCE BY USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS)[J]. Environmental Chemistry, 2007, 26(3): 410-412.

电感耦合等离子体质谱法直接测定酱油中的铅

1.
国家食品质量安全监督检验中心, 北京, 100083;
2.
安捷伦科技有限公司(中国), 北京, 100022

DIRECT DETERMINATION OF LEAD IN SOYBEAN SAUCE BY USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS)

1.
China Food Quality Safety Supervision and Inspection Center, Beijing, 100083, China;
2.
Agilent Technologies Co., Ltd., Beijing, 100022, China

摘要: 采用电感耦合等离子体质谱(ICP-MS)法直接测定酱油样品中的痕量铅,样品无需前处理与稀释,直接进行测定.外标法绘制工作曲线、在线内标法校准基体效应,方法简便、快速.根据所建立的方法,对实验室间比对实验的酱油考察样品进行了分析,测定值与参考值吻合,相对标准偏差为2.5%.用加标回收实验评价了该方法的准确性,回收率为94.2%—102%,结果令人满意.
- ICP-MS /
- 酱油 /
- 铅
Abstract: A method was developed for the determination of lead in soybean sauce by using ICP-MS.The sample was directly introduced into ICP-MS without digestion or dilution.External calibration was applied for making calibration curve and on-line internal calibration for eliminating matrix effect,respectively.The approach was validated using soybean sauce reference material during an inter-comparison test.The analytical value matches very well with the certified value.The relative standard deviations (%RSD) was 2.5% and the recovery percentages were between 94.2%—102%.
- ICP-MS /
- soybean sauce /
- lead

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林立, 陈玉红, 田艳玲, 张曼玲. 电感耦合等离子体质谱法直接测定酱油中的铅[J]. 环境化学, 2007, 26(3): 410-412.

引用本文:

林立, 陈玉红, 田艳玲, 张曼玲. 电感耦合等离子体质谱法直接测定酱油中的铅[J]. 环境化学, 2007, 26(3): 410-412.

Citation:

电感耦合等离子体质谱法直接测定酱油中的铅

1. 国家食品质量安全监督检验中心, 北京, 100083;
2. 安捷伦科技有限公司(中国), 北京, 100022

关键词:

ICP-MS /
酱油 /
铅

摘要: 采用电感耦合等离子体质谱(ICP-MS)法直接测定酱油样品中的痕量铅,样品无需前处理与稀释,直接进行测定.外标法绘制工作曲线、在线内标法校准基体效应,方法简便、快速.根据所建立的方法,对实验室间比对实验的酱油考察样品进行了分析,测定值与参考值吻合,相对标准偏差为2.5%.用加标回收实验评价了该方法的准确性,回收率为94.2%—102%,结果令人满意.

English Abstract

DIRECT DETERMINATION OF LEAD IN SOYBEAN SAUCE BY USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS)

1. China Food Quality Safety Supervision and Inspection Center, Beijing, 100083, China;
2. Agilent Technologies Co., Ltd., Beijing, 100022, China

Keywords:

ICP-MS /
soybean sauce /
lead

Abstract: A method was developed for the determination of lead in soybean sauce by using ICP-MS.The sample was directly introduced into ICP-MS without digestion or dilution.External calibration was applied for making calibration curve and on-line internal calibration for eliminating matrix effect,respectively.The approach was validated using soybean sauce reference material during an inter-comparison test.The analytical value matches very well with the certified value.The relative standard deviations (%RSD) was 2.5% and the recovery percentages were between 94.2%—102%.

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电感耦合等离子体质谱法直接测定酱油中的铅

DIRECT DETERMINATION OF LEAD IN SOYBEAN SAUCE BY USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS)

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电感耦合等离子体质谱法直接测定酱油中的铅

English Abstract

DIRECT DETERMINATION OF LEAD IN SOYBEAN SAUCE BY USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS)

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