Application of Atomic Absorption Spectrometry in Health Food Analysis

Summary

Atomic absorption spectrometry has been widely used in food analysis and has become the main means for quantitative analysis of trace elements and heavy metals.

Tomic Absorption Spectroscopy, aaS, refers to the absorption phenomenon of a free atom in a gaseous state on a characteristic line radiated by a homogeneous atom. This method is a new instrumental analysis method established in the 1950s. Atomic absorption spectrometer is composed of five parts: light source, atomization system, optical system, detection system and display device. The atomization system plays a vital role in the whole device. Its function is to provide energy, dry the sample, Evaporation and atomization. The efficiency of atomization directly affects the accuracy and sensitivity of the measurement. Flame atomic absorption spectrometry is mainly used for the analysis of lead, copper and cadmium. Graphite furnace atomic absorption spectrometry is mainly used for the determination of lead, cadmium, chromium and nickel. There are also some special atomization techniques such as hydride atomization. Cold vapor atomization. At present, atomic absorption spectroscopy has made great progress in basic research and analytical techniques. Due to its fast measurement speed and high precision, atomic absorption spectroscopy has become one of the important tools for food analysis.

1. Application of atomic absorption spectroscopy in food analysis

In recent years, food safety issues have attracted much attention. In the process of food processing and production, some food additives will be added to improve their color and taste. Preservatives will be added to extend the shelf life, and pesticides will remain in natural foods. These substances are high enough. The degree of harm to human health is therefore important for the analysis of additives and chemical residues in food. In addition, in the food analysis, atomic absorption spectrometry is often used to determine the content of trace elements in food. The results of the measurement can play a guiding role for consumers, and also serve as a reference for supplementing the element with the diet.

1.1 Determination of trace element content in food

Yan Guiqi et al. used atomic absorption spectrometry to determine the content of zinc in common foods. The results showed that cereals, meat and aquatic products contained higher zinc content, egg foods contained medium zinc, and vegetables and fruits. Generally low. Zhang Wenhong conducts atomic absorption measurement on the content of trace elements in nutrients. The method is accurate and the precision of the instrument is high. Zhao Jingjing et al. determined the trace elements in wild cherry plum by atomic absorption spectrometry. The content of trace elements in different types of wild cherry plum was different, which could provide a basis for further development and utilization of wild cherry plum. Chen Yiting et al. Application of flame atomic absorption spectrometry Wu Hong, et al. Application of source absorption spectrometry in food analysis

The contents of Fe, Mn, Zn, Cu, Ni and Cr in each organ of 12 grape varieties of Sanming were measured and analyzed. The six elements measured in the organs of each species had a certain distribution. The same trace elements were in different organs of the grape. There are certain differences between different varieties. Song Yue et al. conducted a test on a variety of fortified foods of different origins, and initially explored a method for determining the calcium content in high-content calcium fortified foods. The experiment showed that the atomic absorption method is simple and feasible for the determination of high-content calcium in fortified foods. Li Jing et al. measured the copper content in tea by flame atomic absorption spectrometry and optimized the experimental conditions to obtain the test conditions for the digested tea. Xiao Xinfeng et al. used graphite furnace atomic absorption spectrometry to determine the content of lead in tea. The microwave digestion method was used to treat tea samples, which was simple and quick. Wang Xuebao et al. used atomic absorption spectrometry to measure 10 trace elements in the peel, gravy and capsular coat of navel orange. At the same time, the tangerine was also selected for comparative determination, which provided scientific for the comprehensive development and utilization of the efficacy of navel orange and tangerine. in accordance with. Li Wei et al. determined the content of trace elements in natural strontium and liquid fermented mash by flame atomic absorption spectrometry, which laid a foundation for the improvement of the quality standards of natural sputum and liquid fermentation sputum and the scientific development and utilization of its resources.

1.2 Determination of heavy metal content in food

Xu Xiaoqin et al. used a nitric acid-perchloric acid digestion method to treat the samples of Satay in different habitats, and established a method for the determination of heavy metal cadmium in Satay by graphite furnace atomic absorption spectrometry. Liang Jianfeng and other methods used dry digestion to determine the lead content in the turtle powder by graphite furnace atomic absorption spectrometry. The recoveries were between 92.1% and 99.0%. Fan Qianwei used graphite furnace atomic absorption spectrometry GfaaS to determine the trace amount of Pb in Tongqin honey pear. Under normal pressure microboiling, HNOr HC1O4 mixed acid was used to digest the pear sample, and NH4H2PO4 was used as the matrix modifier to improve the measured ashing temperature and eliminate Matrix interference. Hu Hairong used graphite furnace atomic absorption spectrometry to determine the cadmium content in the dried bean curd samples. The addition amount, ashing temperature, atomization temperature and mechanism of the matrix modifier were discussed. Mo Xiaoling et al. studied the method for the determination of lead in edible salt. After the interference was removed by methyl isobutyl ketone extraction and matrix separation, the nitric acid was back extracted and the lead content was determined by flame atomic absorption spectrometry. After using the wet method to digest the sample, Qiu Cheng chose to add ammonium dihydrogen phosphate as the matrix modifier to increase the ashing and atomization temperature and effectively control the background interference. The graphite furnace atomic absorption spectrometry was used to determine the trace lead in agricultural products. Miao Xueyuan uses flow injection-hydride generation-atomic absorption spectrometry with high sensitivity and simpler and faster operation than silver salt method. The method has determined the inorganic arsenic content in six standard materials, and the results are consistent. Lu Bing used microwave digestion to treat samples, and determined the content of heavy metals in pomegranate by atomic absorption spectrometry. A method for the determination of heavy metals in Sichuan Huili pomegranate was established. He Tianan used the atomic absorption method to measure the heavy metal content of five commercially available fresh edible fungi in Lu'an City. The results showed that the heavy metal content was within the safe range prescribed by the state. Zhu Jianfeng used microwave digestion to determine the lead and copper content of the tea by atomic absorption method. The results were not significantly different from the results of the dry-wet digestion method specified by the national standard, indicating that microwave digestion can be applied to tea pretreatment, saving time and energy. .

2. Outlook

With the development of science and technology, technologies such as sample pretreatment have made continuous progress. Atomic absorption spectroscopy has become a widely used quantitative analysis method. It is one of the popular detection methods for food, drug and environmental analysis. The application prospects in the field will become more and more broad.