Determination of lead in table salt by using internal standard method and standard addition method of ICP-MS

Authors

ZHU Ying, Hubei Provincical Institute for Food Supervision and Test, Wuhan, Hubei 430060, China
FU Wenwen, Hubei Provincical Institute for Food Supervision and Test, Wuhan, Hubei 430060, China
YAO Xiaofan, Hubei Provincical Institute for Food Supervision and Test, Wuhan, Hubei 430060, China

Abstract

Rhodium (¹⁰³Rh) was used as internal standard substance, and the recovery rates of lead in samples with different salt concentration of 4%, 8%, 12%, 16% were determined by using internal standard correction method and standard addition method of Inductively Coupled Plasma Mass Spectrometry(ICP-MS). The experimental results show that: When determined by internal standard correction method, as the table salt sample’s concentration increased from 4% to 20%, the recovery rates of the internal standard reduced from 54.8% to 5.1%, and the recovery rates of lead in high, medium and low standard addition samples with different concentration gradients of table salt were between 90%～112%; When determined by standard addition method, the internal standard recovery rates of each matrix of different salt concentration remained about 100%, and the recovery rates of lead in high, medium and low standard addition samples with different concentration gradients of table salt were between 91%～114%; Both the two analytical methods can accurately determine the content of lead in different concentration of table salt samples, and the accuracy of the methods did not affect although the matrix of table salt’s concentration increased from 4% to 20%.

Publication Date

5-28-2017

First Page

91

Last Page

94

DOI

10.13652/j.issn.1003-5788.2017.05.018

Recommended Citation

Ying, ZHU; Wenwen, FU; and Xiaofan, YAO (2017) "Determination of lead in table salt by using internal standard method and standard addition method of ICP-MS," Food and Machinery: Vol. 33: Iss. 5, Article 18.
DOI: 10.13652/j.issn.1003-5788.2017.05.018
Available at: https://www.ifoodmm.cn/journal/vol33/iss5/18

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