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Inductively coupled plasma-mass spectrometry (ICP-MS) for the analysis of trace element contaminants in foods

  • Chapter
Progress in Food Contaminant Analysis

Summary

This chapter describes the inductively coupled plasma, its interface to the mass spectrometer and the advantages and disadvantages of inductively coupled plasma-mass spectrometry (ICP-MS). Examples are given of applications in food analysis for single- and multi-element determinations, isotopic measurements and speciation studies. The applications are not restricted to contaminating elements such as arsenic, cadmium, mercury and lead, since the multi-element nature of the technique enables the analyst to measure a range of elements in a sample, including both toxic and nutritional elements, which may or may not be present as contaminants. Future prospects and requirements are considered.

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Abbreviations

AC:

alternating current

AES:

atomic emission spectrometry

CE:

capillary electrophoresis

cps:

counts per second

DC:

direct current

DIN:

direct injection nebulisation

ES-MS:

electrospray mass spectrometry

ETAAS:

electrothermal vaporisation atomic absorption spectrometry

FAAS:

flame atomic absorption spectrometry

FAB:

fast atom bombardment

FI:

flow injection

GC:

gas chromatography

HG:

hydride generation

IC:

ion chromatography

ICP-MS:

inductively coupled plasma-mass spectrometry

IDA:

isotope dilution analysis

IP:

ionisation potential

IQC:

internal quality control

LA:

laser ablation

LODs:

limits of detection

NAA:

neutron activation analysis

NIST:

National Institute for Standards and Testing

OES:

optical emission spectrometry

R :

resolution

RF:

radio frequency

RPC:

reverse-phased chromatography

RSD:

relative standard deviation

SEC:

size exclusion chromatography

SIMS:

secondary ion mass spectrometry

SRM:

standard reference material

SSMS:

spark source mass spectrometry

TIMS:

thermal ionisation mass spectrometry

UV:

ultraviolet

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Authors
  1. Helen M. Crews
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Editors and Affiliations

  1. Ministry of Agriculture, Fisheries and Food, CSL Food Science Laboratory, Norwich Research Park, Colney, Norwich, NR4 7UQ, UK

    J. Gilbert

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© 1996 Chapman & Hall

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Crews, H.M. (1996). Inductively coupled plasma-mass spectrometry (ICP-MS) for the analysis of trace element contaminants in foods. In: Gilbert, J. (eds) Progress in Food Contaminant Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1117-1_4

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  • DOI: https://doi.org/10.1007/978-1-4613-1117-1_4

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