Journal article
Detection and characterisation of aluminium-containing nanoparticles in Chinese noodles by single particle ICP-MS
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.
Language: | English |
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Publisher: | Taylor & Francis |
Year: | 2018 |
Pages: | 86-93 |
ISSN: | 19440057 and 19440049 |
Types: | Journal article |
DOI: | 10.1080/19440049.2017.1382728 |
ORCIDs: | Löschner, Katrin , 0000-0002-9249-5244 and Sloth, Jens Jørgen |
Aluminium acid digestion enzymatic digestion food labelling nanomaterials nanoparticles single particle ICP-MS