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ICP-MS法分析香辛料粉中5种重金属含量及来源分析
王培
0
(质量监督综合检验检测中心)
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。测定结果显示5中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,验证了方法是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。
关键词:  香辛料  重金属  含量
DOI:
投稿时间:2019-02-21修订日期:2019-02-21
基金项目:
ICP-MS Method Was Used To Analyze The Content And Source Of Five Heavy Metals In Spice Powder
()
Abstract:
the contents of lead, arsenic, cadmium, chromium and mercury in some spices were determined by icp-ms before microwave digestion. The results showed that all the 5 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 in the spices of different parts varied greatly, 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 in accordance with the national standard. The method is simple, rapid, sensitive and accurate in determination of heavy metal elements in spices.
Key words:  spices  Heavy metals  content

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