| 微波消解-电感耦合等离子体串联质谱法测定新疆黑枸杞红酒中微量元素的主成分分析 |
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| 引用本文： | 郭金喜,马燕,范田丽,杨光勇,马君刚. 微波消解-电感耦合等离子体串联质谱法测定新疆黑枸杞红酒中微量元素的主成分分析[J]. 食品与发酵工业, 2021, 0(8): 243-249 |
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| 作者姓名： | 郭金喜 马燕 范田丽 杨光勇 马君刚 |
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| 作者单位： | 新疆维吾尔自治区产品质量监督检验研究院;新疆农业科学院农产品贮藏加工研究所 |
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| 摘 要： | 建立电感耦合等离子体串联质谱(inductively coupled plasma tandem mass spectrometry,ICP-MS/MS)分析方法测定新疆黑枸杞红酒中22种微量元素含量,并进行主成分分析.黑枸杞红酒经微波消解处理,采用ICP-MS/MS测定22种微量元素含量,在MS/MS模式下以O2为反...
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| 关 键 词： | 微波消解 电感耦合等离子体串联质谱 新疆黑枸杞红酒 微量元素 主成分分析 |
Principal component analysis of trace elements in Xinjiang black wolfberry wine by microwave digestion-ICP-MS/MS |
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| GUO Jinxi,MA Yan,FAN Tianli,YANG Guangyong,MA Jungang. Principal component analysis of trace elements in Xinjiang black wolfberry wine by microwave digestion-ICP-MS/MS[J]. Food and Fermentation Industries, 2021, 0(8): 243-249 |
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| Authors: | GUO Jinxi MA Yan FAN Tianli YANG Guangyong MA Jungang |
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| Affiliation: | (Xinjiang Product Quality Supervision and Inspection Institute,National Quality Supervision and Inspection Center of Agricultural Byproducts,Urumqi 830011,China;Institute of Agro-products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Xinjiang Deeper Processing and Engineering Technology Research Centre of Main Byproducts,Urumqi 830091,China) |
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| Abstract: | An inductively coupled plasma tandem mass spectrometry(ICP-MS/MS)analytical method was established for the determination of 22 trace elements in Xinjiang black wolfberry wine and principal component analysis was performed.After microwave digestion,the content of 22 trace elements was determined by ICP-MS/MS,and O 2 was used as reaction gas to eliminate interference.Principal component analysis was applied by software after the applicability of the test results was verified.The detection limit was 0.02-0.3μg/L,the relative standard deviation was 1.22%-2.05%,and the recovery rate was 89.4%-101.0%.The results showed that this method had high sensitivity,low detection limit,accurate and reliable results.It was suitable for the determination of trace elements in Xinjiang black wolfberry wine.Principal component analysis showed that 80.961%of the cumulative variance contribution rate came from the first five principal components.The result of factor analysis determined that Ni,Al,Sn,Sr and Se were the characteristic elements of Xinjiang black wolfberry wine. |
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| Keywords: | microwave digestion ICP-MS/MS Xinjiang black wolfberry wine trace elements principal component analysis |
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