电感耦合等离子体质谱测定食品中铝的样品预处理方法优化

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摘 要：为快速准确测定食品中铝的含量，本文对食品样品的预处理方法进行了优化。结果表明，样品在105 ℃烘干2 h的条件下，检测结果与国标方法一致。可满足日常食品中铝的测定，且检测时间短，效率高，适合大批量样品的检测。

关键词：食品；预处理；铝；电感耦合等离子体质谱法

Optimization of Rapid Pretreatment Method for the Determination of Aluminum in Food

BAI Xiaoming， ZHAO Xiaohang

（China Certification & Inspection Group Central Planins Agricultural Products & Food Testing （Hennan） Co.， Ltd.， Zhengzhou 450000， China）

Abstract： In order to determine the content of aluminum in food quickly and accurately， the pretreatment method of food samples was optimized in this paper. The result shows that the samples were dried at 105 ℃ for 2 hours， and the test results were consistent with the national standard method. It can meet the determination of aluminum in daily food， and the detection time is short， the efficiency is high， and it is suitable for the detection of large quantities of samples.

Keywords： food; pretreatment; aluminum; inductively coupled plasma mass spectrometry

铝元素是沉积岩中浓度较高的金属元素之一，在自然界中也广泛存在。（剩余3872字）