食品与发酵工业 >

2021 , Vol. 47 >Issue 8: 243 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025337

分析与检测

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

  • 郭金喜 ,
  • 马燕 ,
  • 范田丽 ,
  • 杨光勇 ,
  • 马君刚
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  • 1(新疆维吾尔自治区产品质量监督检验研究院,国家农副产品质量监督检验中心,新疆 乌鲁木齐, 830011)
    2(新疆农业科学院农产品贮藏加工研究所,新疆主要农副产品精深加工工程技术研究中心,新疆 乌鲁木齐,830091)
郭金善(硕士、高级工程师)和马燕(博士、研究员)为共同第一作者(马君刚高级工程师为通讯作者,E-mail:1031290459@qq.com)

网络出版日期: 2021-05-20

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Principal component analysis of trace elements in Xinjiang black wolfberry wine by microwave digestion-ICP-MS/MS

  • GUO Jinxi ,
  • MA Yan ,
  • FAN Tianli ,
  • YANG Guangyong ,
  • MA Jungang
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  • 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)

Online published: 2021-05-20

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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。

关键词： 微波消解; 电感耦合等离子体串联质谱; 新疆黑枸杞红酒; 微量元素; 主成分分析

本文引用格式

郭金喜 , 马燕 , 范田丽 , 杨光勇 , 马君刚 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.025337

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.

Key words： microwave digestion; ICP-MS/MS; Xinjiang black wolfberry wine; trace elements; principal component analysis

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