AI Chat Paper
Discover the SciOpen Platform and Achieve Your Research Goals with Ease.
Search articles, authors, keywords, DOl and etc.
{{expandStatus?'Exit ':''}}Advanced Search
As an important part of modern diet, the elemental composition of pre-prepared meat (PM) directly affects consumers’ health. This study aims to reveal the true content and distribution characteristics of elements in PM through inductively coupled plasma-tandem mass spectrometry (ICP-MS/MS), providing a scientific basis for food safety regulation, nutritional assessment and product development. This study optimized the pretreatment conditions, ultimately selecting 5 mL of HNO3 + 2 mL of 30% H2O2 as the digestion reagent, and using microwave digestion conditions with a maximum temperature of 190 °C to digest the samples, and then detecting the content of various elements in PM through ICP-MS/MS. The results showed that all elements had good linear relationships with the linear correlation coefficients greater than 0.999 7. The detection limits ranging from 0.620 to 421 ng/L, the spiked recoveries reach 93.4%–105.0%, and the relative standard deviations less than 5.89%. The measurement results of the national standard chicken meat substance (GBW10018) are all within the standard deviation range of the standard value, which indicates that this method has high accuracy and precision and is suitable for the detection of PM products. Using this method, we evaluated the content of 22 elements in PM, including pork, beef, mutton, chicken and duck meat. The results showed that the contents of Ca, Mg, Zn, and Fe in the five types of PM were relatively high, while the contents of heavy metal elements were very low. This study provides technical support for the strict monitoring of PM, which also offers consumers a more transparent and secure basis for food selection, thereby promoting the popularization of healthy eating concepts.
J. Weiss, M. Gibis, V. Schuh, et al., Advances in ingredient and processing systems for meat and meat products, Meat Sci. 86 (2010) 196–213. https://doi.org/10.1016/j.meatsci.2010.05.008.
B. Nina, S. Marija, Č. Bruno, et al., Dietary exposure of the adult Croatian population to meat, liver and meat products from the Croatian market: health risk assessment, J. Food Compos. Anal. 95 (2020) 103672. https://doi.org/10.1016/j.jfca.2020.103672.
E. Inan-Eroglu, A. Gulec, A. Ayaz, Determination of aluminium leaching into various baked meats with different types of foils by ICP-MS, J. Food Process. Pres. 42 (2018) e13771. https://doi.org/10.1111/jfpp.13771.
I. E. Brima, E. M. Mohammed, A. M. Al-qarni, et al., Assessment of trace elements in camel ( Camelus dromedarius) meat, hump and liver consumed in Saudi Arabia by inductive coupled plasma mass spectrometry, J. Camel. Pract. Res. 26 (2019) 179–187. https://doi.org/10.5958/2277-8934.2019.00028.6.
S. Y. Bi, Z. Q. Zhu, T. Cao, et al., Determination of nine heavy metal residues in prepared meat products by automatic graphite digestion-ICP-MS method, Food Ind. 40 (2019) 308–311.
Z. Wang, Y. Gao, X. Xu, et al., Risk classification assessment and early warning of heavy metal contamination in meat products, Sustainability 15 (2023) 15558. https://doi.org/10.3390/su152115558.
M. A. Maky, M. A. A. Abd-Elrasoul, M. Salah, Evaluation of some food additives and heavy metals in Egyptian meat products, Int. J. One Health 6 (2020) 61–68. https://doi.org/10.14202/IJOH.2020.61-68.
S. A. Alturiqi, A. L. Albedair, Evaluation of some heavy metals in certain fish, meat and meat products in Saudi Arabian markets, Egypt. J. Aquatic Res. 38 (2012) 45–49. https://doi.org/10.1016/j.ejar.2012.08.003.
T. Hwang, T. Ahn, J. E. Kim, et al., Monitoring heavy metals in meat and meat products, Korean J. Food Sci. Technol. 43 (2011) 525–531. https://doi.org/10.9721/KJFST.2011.43.5.525.
R. Nieves, H. Arturo, Á. G. José, et al., Toxic (Al, Cd and Pb) and trace metal (B, Ba, Cu, Fe, Mn, Sr, and Zn) levels in tissues of slaughtered steers: risk assessment for the consumers, Environ. Sci. Pollut. R. 26 (2019) 28787–28795. https://doi.org/10.1007/s11356-019-06090-1.
O. S. Yeon, M. I. Atikul, J. S. Hyeon, et al., Elemental composition of pork meat from conventional and animal welfare farms by inductively coupled plasma-optical emission spectrometry (ICP-OES) and ICP-mass spectrometry (ICP-MS) and their authentication via multivariate chemometric analysis, Meat Sci. 172 (2021) 108344. https://doi.org/10.1016/j.meatsci.2020.108344.
R. María, P. Soraya, H. Arturo, et al., Assessment of toxic metals (Al, Cd, Pb) and trace elements (B, Ba, Co, Cr, Cu, Fe, Mn, Mo, Li, Zn, Ni, Sr, V) in the common kestrel ( Falco tinnunculus) from the Canary Islands (Spain), Biol. Trace Elem. Res. 200 (2021) 3808–3818. https://doi.org/10.1007/s12011-021-02974-x.
H. Mohamed, I. P. Haris, I. E. Brima, Estimated dietary intake of essential elements from four selected staple foods in Najran city, Saudi Arabia, BMC Chem. 13 (2019) 1–10. https://doi.org/10.1186/s13065-019-0588-5.
S. Mi, K. Shang, W. Jia, et al., Characterization and authentication of Taihe black-boned silky fowl ( Gallus gallusdomesticus brisson) muscles based on mineral profiling using ICP-MS, Microchem. J. 144 (2019) 26–32. https://doi.org/10.1016/j.microc.2018.08.027.
C. Qin, X. Wang, L. Du, et al., Heavy metals in meat products from Shandong, China and risk assessment, Food Addit. Contam. Part B: Surveill. 17 (2024) 56–65. https://doi.org/10.1080/19393210.2023.2286008.
S. C. Min, J. S. Ryu, H. Y. Park, et al., Precise determination of the lithium isotope ratio in geological samples using MC-ICP-MS with cool plasma, J. Anal. Atom. Spectrom. 28 (2013) 505–509. https://doi.org/10.1039/c2ja30293d.
P. S. Barela, N. A. Silva, J. S. F. Pereira, et al., Microwave-assisted digestion using diluted nitric acid for further trace elements determination in biodiesel by SF-ICP-MS, Fuel 204 (2017) 85–90. https://doi.org/10.1016/j.fuel.2017.05.028.
M. A. Dexter, H. J. Reid, B. L. Sharp, The effect of ion energy on reactivity and species selectivity in hexapole collision/reaction cell ICP-MS, J. Anal. Atom. Spectrom. 17 (2002) 676–681. https://doi.org/10.1039/B205674G.
F. J. Kopp, M. S. Müller, G. Pohl, et al., A quick and simple method for the determination of six trace elements in mammalian serum samples using ICP-MS/MS, J. Trace. Elem. Med. Bio. 54 (2019) 221–225. https://doi.org/10.1016/j.jtemb.2019.04.015.
S. D. N. K. Leal, D. S. B. A. Silva, B. Z. A. Aragão, et al., Optimizing the performance of single-cell ICP-MS/MS for Fe and Zn determination in human umbilical vascular endothelial cells, Microchem. J. 202 (2024) 110696. https://doi.org/10.1016/j.microc.2024.110696.
H. Zhao, X. L. Hou, X. Zhao, Rapid and simultaneous determination of 238Pu, 239Pu, 240Pu, and 241Pu in samples with high-level uranium using ICP-MS/MS and extraction chromatography, Anal. Chem. 95(34) (2023) 12931–12939. https://doi.org/10.1021/acs.analchem.3c02526.
A. Akif, A. E. Pelin, E. Dönüş, et al., Multi-elemental characterization of semolina samples by inductively coupled plasma-tandem mass spectrometry (ICP-MS/MS), Biol. Trace Elem. Res. 200 (2021) 3462–3473. https://doi.org/10.1007/s12011-021-02933-6.
C. Bosnak, E. Pruszkowski, K. Neubauer, The analysis of food substances by ICP-MS, Spectroscopy 23 (2008) 18.
D. Wang, L. N. Liu, X. X. Yuan, et al., Determination of 32 elements in pork and chicken by inductively coupled plasma-tandem mass spectrometry, Res. Meat. 35 (2021) 21–26.
H. G. Jin, X. Lü, L. Li, et al., Determination of six heavy metal elements in meat and meat products by microwave digestion inductively coupled plasma mass spectrometry, Res. Meat 29 (2015) 31–34.
A. F. Ou, T. Zhang, L. L. Liang, et al., Determination of nine heavy metal elements in livestock and poultry meat by inductively coupled plasma mass spectrometry (ICP-MS), Sci. Technol. Food Ind. 42 (2021) 282–288. https://doi.org/10.13386/j.issn1002-0306.2020060010.
J. J. Yan, M. Wang, J. Zhou, et al., New matrix certified reference materials for the measurement of trace elements in swine and chicken compound feed, Microchem. J. 174 (2022) 107065. https://doi.org/10.1016/j.microc.2021.107065.
W. Y. Yang, J. Hao, J. Y. Tian, et al., Principal component analysis and cluster analysis of inorganic elements in Baijiu (Chinese liquor) using ICP-MS/MS, Food Fermentation Ind. 46 (2020) 257–263. https://doi.org/10.13995/j.cnki.11-1802/ts.022562.
K. Boting, S. Treu, P. Leonhard, et al., First experimental proof of asymmetric charge transfer in ICP-MS/MS (ICP-QQQ-MS) through isotopically enriched oxygen as cell gas, J. Anal. At. Spectrom. 29 (2014) 578–582. https://doi.org/10.1039/C3JA50234A.
W. Y. Yang, J. Hao, J. Y. Tian, et al., Determination and statistical comparison of trace elements in rapeseed oil from different origins using ICP-MS/MS, Chin. Oil. Fat. 45 (2020) 120–125. https://doi.org/10.12166/j.zgyz.1003-7969/2020.06.025.
L. N. Liu, C. M. Wu, Z. Gao, et al., Determination of 30 trace elements in rice based on ICP-MS/MS technology, Sci. Technol. Food Ind. 42 (2021) 259–265. https://doi.org/10.13386/j.issn1002-0306.2021020148.
F. Vanhaeckel, H. Vanhoe, R. Dams, et al., The use of internal standards in ICP-MS, Talanta 39 (1992) 737–742. https://doi.org/10.1016/0039-9140(92)80088-U.
Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
京公网安备11010802044758号