Analysis of Alum Content in Catering Foods Based on Inductively Coupled Plasma Mass Spectrometry (ICP-MS)

Abstract

The determination of alum in catering food was carried out by inductively coupled plasma mass spectrometry (ICP-MS) method, using nitric acid for Miss. Ü and microwave digestion, after the digestion, the samples were driven to acid for half an hour, and then the samples were fixed with ultrapure water and analyzed by ICP-MS. It was found that the calibration curve result of this experimental result was f (x)=119.1827*x+471.1455, where f(x)is the response value and x is the Al concentration, with linear R2=0.9994, linear range of 0~500ug/L, detection limit of 0.060mg/kg, and the recovery of more than 98%, which indicated that the method is simple, stable, reliable and able to accurately determine the aluminum in catering food. It was found that the probability of alum detection was as high as 80% with 2 batches exceeding the limit of detection, accounting for 4%, while alum was not detected in oil cakes, buns and steamed buns, and 10 batches of sesame balls were detected, accounting for 20%, but did not exceed the limit value of 100mg/kg in GB 2760-2024. In summary, the phenomenon of excessive use of alum in catering food should be emphasized.