Chromium determination in foods by quadrupole inductively coupled plasma-mass spectrometry with ultrasonic nebulization

摘要

The analytical issues connected with chromium determination in foodstuffs by quadrupole inductively coupled plasma -mass spectrometry (Q-ICP-MS) were addressed, including signal stability, spectral interferences and the use of mathematical correction equations. The analytical performance was compared to that of electrothermal atomisation-atomic absorption spectrometry (ETA-AAS), selected as reference method. Five food certified reference materials (CRMs), including two meat-based CRMs not previously characterized for their Cr content, were included in the study. The use of ultrasonic nebulization (UN) and the adoption of ~(53)Cr as analytical mass allowed precise and accurate results to be obtained by Q-ICP-MS, with lower detection limits than ETA-AAS.