Influence of laboratory homogenization procedures on trace element content of food samples: an ICP-MS study on soft and durum wheat

被引:31
|
作者
Cubadda, F
Baldini, M
Carcea, M
Pasqui, LA
Raggi, A
Stacchini, P
机构
[1] Ist Super Sanita, Lab Alimenti, I-00161 Rome, Italy
[2] Ist Nazl Ric Alimenti & Nutr, Unita Studi Cereali, I-00178 Rome, Italy
来源
FOOD ADDITIVES AND CONTAMINANTS | 2001年 / 18卷 / 09期
关键词
ICP-MS; wheat; trace elements; sample contamination; grinding; milling;
D O I
10.1080/02652030110045353
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Sample contamination as a consequence of abrasion of grinding tools during the homogenization of food materials to be analysed for trace elements was addressed. The possible release of 15 trace elements (Al, As, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Pb, Se, Sn, V, Zn) from six different grinding and milling devices, operating either continuously or discontinuously, was evaluated. All the devices were commercially available and were representative of models usually employed in food and agricultural laboratories. Wheat grains belonging to one soft and one durum cultivar were used as test material. The determination of the analyte concentrations in subsamples submitted to the different preparation treatments was performed by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS). Accordingly, a suitable digestion method was developed and the ArC+ interference affecting Cr determination was evaluated and corrected. Statistical differences with respect to the control were detected for 10 elements (Al, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Pb) and in most cases contamination of the samples was traced back to the composition of the grinding equipment. None of the investigated devices was contamination-free with respect to all of the quantified elements. Abrasion of the grinding tools was higher with durum wheat than with soft wheat as a consequence of their different hardness.
引用
收藏
页码:778 / 787
页数:10
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