Principal component analysis of trace elements in Xinjiang black wolfberry wine by microwave digestion-ICP-MS/MS
GUO Jinxi1, MA Yan2, FAN Tianli1, YANG Guangyong1, MA Jungang1*
1(Xinjiang Product Quality Supervision and Inspection Institute, National Quality Supervision and Inspection Center of Agricultural Byproducts, Urumqi 830011, China) 2(Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Xinjiang Deeper Processing and Engineering Technology Research Centre of Main Byproducts, Urumqi 830091, China)
摘要 建立电感耦合等离子体串联质谱(inductively coupled plasma tandem mass spectrometry, ICP-MS/MS)分析方法测定新疆黑枸杞红酒中22种微量元素含量,并进行主成分分析。黑枸杞红酒经微波消解处理,采用ICP-MS/MS测定22种微量元素含量,在MS/MS模式下以O2为反应气体,消除干扰,将检测结果经过适用性验证后运用软件进行主成分分析。该方法检出限0.02～0.3 μg/L、相对标准偏差1.22%～2.05%、样品加标回收率89.4%～101.0%,结果表明,该方法灵敏度高,检测限低,结果准确可靠,适用于新疆黑枸杞酒微量元素的测定。主成分分析结果显示累计方差贡献率的80.961% 来源于前5个主成分,因子分析结果确定Ni、Al、Sn、Sr、Se为新疆黑枸杞红酒的特征元素。
Abstract: An inductively coupled plasma tandem mass spectrometry (ICP-MS/MS) analytical method was established for the determination of 22 trace elements in Xinjiang black wolfberry wine and principal component analysis was performed. After microwave digestion, the content of 22 trace elements was determined by ICP-MS/MS, and O2 was used as reaction gas to eliminate interference.Principal component analysis was applied by software after the applicability of the test results was verified. The detection limit was 0.02-0.3 μg/L, the relative standard deviation was 1.22%-2.05%, and the recovery rate was 89.4%-101.0%. The results showed that this method had high sensitivity, low detection limit, accurate and reliable results. It was suitable for the determination of trace elements in Xinjiang black wolfberry wine. Principal component analysis showed that 80.961% of the cumulative variance contribution rate came from the first five principal components. The result of factor analysis determined that Ni, Al, Sn, Sr and Se were the characteristic elements of Xinjiang black wolfberry wine.
郭金喜,马燕,范田丽,等. 微波消解-电感耦合等离子体串联质谱法测定新疆黑枸杞红酒中微量元素的主成分分析[J]. 食品与发酵工业, 2021, 47(8): 243-249.
GUO Jinxi,MA Yan,FAN Tianli,et al. Principal component analysis of trace elements in Xinjiang black wolfberry wine by microwave digestion-ICP-MS/MS[J]. Food and Fermentation Industries, 2021, 47(8): 243-249.
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