Loeschner Katrin, Johnson Monique E, Montoro Bustos Antonio R
Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
Material Measurement Laboratory, Chemical Sciences Division, National Institute of Standards and Technology (NIST), Gaithersburg, MD 20899, USA.
Nanomaterials (Basel). 2023 Sep 12;13(18):2547. doi: 10.3390/nano13182547.
Due to enhanced properties at the nanoscale, nanomaterials (NMs) have been incorporated into foods, food additives, and food packaging materials. Knowledge gaps related to (but not limited to) fate, transport, bioaccumulation, and toxicity of nanomaterials have led to an expedient need to expand research efforts in the food research field. While classical techniques can provide information on dilute suspensions, these techniques sample a low throughput of nanoparticles (NPs) in the suspension and are limited in the range of the measurement metrics so orthogonal techniques must be used in tandem to fill in measurement gaps. New and innovative characterization techniques have been developed and optimized for employment in food nano-characterization. Single particle inductively coupled plasma mass spectrometry, a high-throughput nanoparticle characterization technique capable of providing vital measurands of NP-containing samples such as size distribution, number concentration, and NP evolution has been employed as a characterization technique in food research since its inception. Here, we offer a short, critical review highlighting existing studies that employ spICP-MS in food research with a particular focus on method validation and trends in sample preparation and spICP-MS methodology. Importantly, we identify and address areas in research as well as offer insights into yet to be addressed knowledge gaps in methodology.
由于纳米材料在纳米尺度上具有增强的特性，它们已被纳入食品、食品添加剂和食品包装材料中。与纳米材料的（但不限于）归宿、迁移、生物累积和毒性相关的知识空白，导致迫切需要扩大食品研究领域的研究工作。虽然传统技术可以提供关于稀释悬浮液的信息，但这些技术对悬浮液中纳米颗粒（NPs）的采样通量较低，并且测量指标的范围有限，因此必须同时使用正交技术来填补测量空白。已经开发并优化了新的创新表征技术，用于食品纳米表征。单颗粒电感耦合等离子体质谱法是一种高通量纳米颗粒表征技术，能够提供含NP样品的重要测量值，如尺寸分布、数量浓度和NP演变，自其问世以来一直被用作食品研究中的一种表征技术。在此，我们提供一篇简短的批判性综述，重点介绍在食品研究中采用单颗粒电感耦合等离子体质谱法的现有研究，特别关注方法验证以及样品制备和单颗粒电感耦合等离子体质谱法方法的趋势。重要的是，我们确定并解决研究中的领域问题，并对尚未解决的方法学知识空白提供见解。
