Loeschner Katrin, Correia Manuel, López Chaves Carlos, Rokkjær Inge, Sloth Jens J
a Division of Food Technology, National Food Institute , Technical University of Denmark , Kgs. Lyngby , Denmark.
b Biomedical Research Centre, iMUDyS, Department of Physiology, Faculty of Pharmacy , University of Granada , Granada , Spain.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Jan;35(1):86-93. doi: 10.1080/19440049.2017.1382728. Epub 2017 Oct 3.
This study investigated Chinese noodles for the presence of aluminium-containing nanoparticles by using inductively coupled plasma mass spectrometry in single particle mode (spICP-MS) after enzymatic digestion by α-amylase. The aluminium concentrations in the noodle samples, determined by conventional ICP-MS without or with the use of hydrofluoric acid for digestion, were 5.4 ± 1.9 µg/g and 10.1 ± 2.2 µg/g (N = 21), respectively. Aluminium-containing nanoparticles were detected by spICP-MS in all 21 samples. Depending on the assumed particle composition, AlO or AlO∙2SiO∙2HO, the median particle diameters were either below or above 100 nm, respectively. The minimum detectable particle diameter by spICP-MS was between 54 and 83 nm. The mass recovery of aluminium in the form of particles was between 5% and 18%. The presented work reports for the first time the detection of Al-containing particles in food by spICP-MS.
本研究通过在经α-淀粉酶酶解后采用单颗粒模式电感耦合等离子体质谱法（spICP-MS），调查了中国面条中含铝纳米颗粒的存在情况。通过常规ICP-MS测定的面条样品中的铝浓度，在不使用氢氟酸消化或使用氢氟酸消化的情况下，分别为5.4±1.9μg/g和10.1±2.2μg/g（N = 21）。通过spICP-MS在所有21个样品中均检测到了含铝纳米颗粒。根据假定的颗粒组成，AlO或AlO∙2SiO∙2HO，中位粒径分别低于或高于100nm。spICP-MS的最小可检测粒径在54至83nm之间。颗粒形式的铝的质量回收率在5%至18%之间。本研究首次报道了通过spICP-MS检测食品中的含铝颗粒。
