Investigation by ICP-MS of trace element levels in vegetable edible oils produced in Spain

被引：162

作者：

Llorent-Martinez, E. J. ^{[1
]}

Ortega-Barrales, P. ^{[1
]}

Fernandez-de Cordova, M. L. ^{[1
]}

Dominguez-Vidal, A. ^{[1
]}

Ruiz-Medina, A. ^{[1
]}

机构：

[1] Univ Jaen, Fac Expt Sci, Dept Phys & Analyt Chem, E-23071 Jaen, Spain

来源：

FOOD CHEMISTRY | 2011年 / 127卷 / 03期

关键词：

Vegetable oils; Trace elements; ICF-MS; Microwave digestion; Statistical analysis; PCA; POTENTIOMETRIC STRIPPING ANALYSIS; ATOMIC EMISSION-SPECTROMETRY; ONLINE EMULSION FORMATION; VIRGIN OLIVE OILS; NEBULIZATION; CADMIUM; METALS; COPPER; LEAD; CD;

D O I：

10.1016/j.foodchem.2011.01.064

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The content of trace elements (Ag, As, Ba, Be, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Ti, Tl and V) in edible oils (virgin olive, olive, pomace-olive, sunflower, soybean and corn) from Spain was determined, using inductively-coupled plasma-mass spectrometry (ICP-MS) after microwave digestion, employing only nitric acid in this step. The method has been validated by using both an oil reference material and recovery experiments over different oil samples, obtaining satisfactory results in all cases. Inter- day repeatabilities lower than 10% were observed for all of the analysed elements in the different kinds of oil samples. Studying the content of trace elements, in order to detect tendencies in the samples of the same type of oil, principal components analysis was used. Promising groupings were observed using a model with two principal components and retaining 75.3% of the variance (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1257 / 1262

页数：6

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