Detection and characterisation of aluminium-containing nanoparticles in Chinese noodles by single particle ICP-MS |
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| Authors: | Katrin Loeschner Manuel Correia Carlos López Chaves Inge Rokkjær Jens J. Sloth |
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| Affiliation: | 1. Division of Food Technology, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark;2. Biomedical Research Centre, iMUDyS, Department of Physiology, Faculty of Pharmacy, University of Granada, Granada, Spain;3. Chemical Laboratory Aarhus, Danish Veterinary and Food Administration, Lystrup, Denmark |
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| Abstract: | 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, Al2O3 or Al2O3?2SiO2?2H2O, 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. |
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| Keywords: | Aluminium acid digestion enzymatic digestion food labelling nanomaterials nanoparticles single particle ICP-MS |
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