Xác định đồng thời hàm lượng hàn the và các polyphosphate trong thực phẩm bằng phương pháp sắc ký lỏng ghép nối khối phổ plasma cao tần cảm ứng (LC-ICP-MS)

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Tác giả: Viết Chiến Đinh, Thị Hồng Hảo Lê, Thị Minh Hiền Lữ

Ngôn ngữ: vie

Ký hiệu phân loại: 622.36 Mining and related operations

Thông tin xuất bản: Kiểm nghiệm và an toàn thực phẩm, 2021

Mô tả vật lý: 115-126

Bộ sưu tập: Metadata

ID: 495177

Thêm vào giỏ

A new method based on LC-ICP-MS technique has been developed and validated for the simultaneous determination of borax and polyphosphates (phosphate, pyrophosphate, tripolyphosphate) in foods. The analytes were extracted from the samples with 18 mM sulfuric acid solution using ultrasonic vibration extraction technique before being filtered and analyzed by LC-ICP-MS system. The method was validated with calibration curves that have the coefficient of determination (R2 ) higher than 0.995. The method limits of detection (LOD) of borax, phosphate, pyrophosphate (Pyro-P), and tripolyphosphate (Tripoly-P) were in the range of 2.5 to 15.0 mg/kg. The recoveries were in the range of 86.0 to 107.0% and the relative standard deviations were below 5.23%. A total of 83 samples of cereal, meat, and seafood-based food were analyzed for research purposes. The results did not indicate a risk of using borax and polyphosphates in most rice products. Meanwhile, meat products including pork paste and roasted pork sold in traditional markets had a borax detection rate of over 60%. This study showed that there was still a risk of using borax in food processing and the use of polyphosphates in food products collected in some districts in Hanoi city.Phương pháp LC-ICP-MS đã được phát triển và thẩm định nhằm xác định đồng thời hàn the và các dạng polyphosphate (phosphate, pyrophosphate, tripolyphosphate) trong thực phẩm. Các chất phân tích được chiết ra khỏi nền mẫu bằng dung dịch acid sulfuric 18 mM sử dụng kỹ thuật chiết siêu âm, trước khi được lọc và phân tích trên hệ thống LC-ICP-MS. Phương pháp đã được thẩm định với các đường chuẩn cho hệ số tương quan tuyến tính R2 >
0,995. Giới hạn phát hiện của phương pháp với hàn the, phosphate, pyrophosphate và tripolyphosphate trong khoảng 2,5 - 15,0 mg/kg. Hiệu suất thu hồi trong khoảng 86,0 - 107,0% và độ lệch chuẩn tương đối lặp lại nhỏ hơn 5,23% cho thấy phương pháp có độ đúng và độ chụm tốt. Phương pháp được áp dụng để phân tích đồng thời hàm lượng của hàn the và polyphosphate trong 83 mẫu thực phẩm các loại có nguồn gốc ngũ cốc, thịt và thủy sản. Kết quả cho thấy, không có nguy cơ sử dụng hàn the và polyphosphate trong hầu hết các sản phẩm chế biến từ ngũ cốc. Trong khi đó, các sản phẩm thịt như giò và chả quế bán ở các chợ truyền thống có tỉ lệ phát hiện hàn the trên 60%. Kết quả nghiên cứu này cho thấy vẫn còn nguy cơ sử dụng hàn the trong chế biến thực phẩm.

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