Method validation for simultaneous determination of chromium, molybdenum and selenium in infant formulas by ICP-OES and ICP-MS
•Method was validated for simultaneous analysis of Cr, Mo and Se in infant formulas.•LOD/LOQ, precision, accuracy and recovery tests were applied for quality assurance.•Heating block and microwave were giving satisfactory results for sample preparation.•ICP-MS was more sensitive and effective techni...
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Veröffentlicht in: | Food chemistry 2013-12, Vol.141 (4), p.3566-3570 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | •Method was validated for simultaneous analysis of Cr, Mo and Se in infant formulas.•LOD/LOQ, precision, accuracy and recovery tests were applied for quality assurance.•Heating block and microwave were giving satisfactory results for sample preparation.•ICP-MS was more sensitive and effective technique for Cr, Mo and Se than ICP-OES.•Contents of Cr, Mo and Se were as CODEX nutrient standard values for infant formulas.
This study aimed to validate the analytical method for simultaneous determination of chromium (Cr), molybdenum (Mo), and selenium (Se) in infant formulas available in South Korea. Various digestion methods of dry-ashing, wet-digestion and microwave were evaluated for samples preparation and both inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma mass spectrometry (ICP-MS) were compared for analysis. The analytical techniques were validated by detection limits, precision, accuracy and recovery experiments. Results showed that wet-digestion and microwave methods were giving satisfactory results for sample preparation, while ICP-MS was found more sensitive and effective technique than ICP-OES. The recovery (%) of Se, Mo and Cr by ICP-OES were 40.9, 109.4 and 0, compared to 99.1, 98.7 and 98.4, respectively by ICP-MS. The contents of Cr, Mo and Se in infant formulas by ICP-MS were found in good nutritional values in accordance to nutrient standards for infant formulas CODEX values. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2013.06.034 |