Abstract:An analytical method for the determination of Ca and Cl elements in food was established with inductively coupled plasma tandem mass spectrometry (ICP-MS/MS). The most abundant isotope 40Ca of Ca is suffering from intense interferences from the 40Ar among the argon plasma gas, and 35Cl is subjected to interference from 16O18OH. To avoid the interference, in the MS/MS mode, collision/reaction cell (CRC) was adopted using H2 as the reaction gas, so that H2 will reach with 40Ar+ instead of 40Ca+, A H2 on-mass method was used to eliminate the interference of 40Ar+ on 40Ca+. As mass shift reaction could take place between 35Cl+ and H2 to generate H235Cl+, thus the interference of 16O18OH+ on 35Cl+ can be eliminated by determining H235Cl+. Ca and Cl showed good linearity in the concentration range of 0.0~100.0 μg·L-1 with linear correlation coefficient (R2)≥0.999 9, and the detection limits of Ca and Cl were 0.061 and 2.32 μg·L-1, respectively. The accuracy and precision of this method were verified by series of national standard materials. The results of this method were basically consistent with the certified values of the reference materials, indicating that the method of good accuracy and high precision. The new method can be used to achieve the accurate determination of Ca and Cl in food.
Key words:Food;Inductively coupled plasma tandem mass spectrometry;Ca; Cl; H2 reaction
周学忠,刘宏伟. 采用ICP-MS/MS准确测定食品中钙和氯[J]. 光谱学与光谱分析, 2018, 38(11): 3567-3571.
ZHOU Xue-zhong, LIU Hong-wei. Accurate Determination of Calcium and Chlorine in Food with Inductively Coupled Plasma Tandem Mass Spectrometry. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2018, 38(11): 3567-3571.
[1] YANG Mei-ling, ZHONG Tao, PEI Miao-rong(杨美玲, 钟 涛, 裴妙荣, 等). Rock and Mineral Analysis(岩矿测试), 2015, 34(5): 586.
[2] Taylor C, Lamparello B, Kruczek K, et al. Journal of the American Dietetic Association, 2009, 109(3): 479.
[3] LIU Quan-de, CHEN Shang-long, LI Yong, et al(刘全德, 陈尚龙, 李 勇, 等). Food Science(食品科学), 2011, 32(24): 224.
[4] Mccarron D A, Morris C D, Cole C, et al. Science, 1982, 217(4556): 267.
[5] Nishikiori R, Nomura Y, Sawajiri M, et al. Journal of Dentistry, 2008, 36(12): 993.
[6] LIU Qing(刘 庆). Life Science Instruments (生命科学仪器), 2012, 10(6): 36.
[7] LI Wei-qun, WANG Juan-juan, XU Ling-ling, et al(李卫群, 汪涓涓, 徐玲玲, 等). Journal of Food Safety and Quality(食品安全质量检测学报), 2016, 7(8): 3193.
[8] Naozuka J, Da Veiga M M S, OliveiraA P V, et al. Journal of Analytical Atomic Spectrometry, 2003, 18(8): 917.
[9] Tagami K, Uchida S, Hirai I, et al. Analytica Chimica Acta, 2006, 570(1): 88.
[10] Barbosa J T P, Santos C M M, Dos Santos Bispo I, et al. Food Analytical Methods, 2013, 6(4): 1065.
[11] Halicz L, Galy A, Belshaw N S, et al. Journal of Analytical Atomic Spectrometry, 1999, 14(14): 1835.
[12] Murphy K E, Long S E, Rrarick M S, et al. Journal of Analytical Atomic Spectrometry, 2002, 17(5): 469.
[13] Becker J S, Fullner K, Seeling U D, et al. Analytical and Bioanalytical Chemistry, 2008, 290(2): 571.
[14] ZHONG Tao, YANG Mei-ling, PEI Miao-rong, et al(钟 涛, 杨美玲, 裴妙荣, 等). Chemical Journal of Chinese Universities (高校化学学报), 2016, 37(1): 26.
[15] Marx R, Yang Y M, Mauclaire G, et al. Journal of Chemical Physics, 1991, 95(4): 2259.
[16] Walkner C, Gratzer R, Meisel T, et al. Organic Geochemistry, 2017, 103: 22.
[17] Deitrich C L, Cuello-Nunez S, Kmiotek D, et al. Analytical Chemistry, 2016, 88(12): 6357.
[18] He Q, Xing Z, Wei C, et al. Chemical Communications, 2016, 52(69): 10501.