Detection and characterisation of aluminium-containing nanoparticles in Chinese noodles by single particle ICP-MS

Katrin Löschner*, Manuel Correia, Carlos López Chaves, Inge Rokkjær, Jens Jørgen Sloth

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

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.
Original languageEnglish
JournalFood Additives & Contaminants: Part A - Chemistry, Analysis, Control, Exposure & Risk Assessment
Volume35
Issue number1
Pages (from-to)86-93
ISSN1944-0049
DOIs
Publication statusPublished - 2018

Keywords

  • Aluminium
  • acid digestion
  • enzymatic digestion
  • food labelling
  • nanomaterials
  • nanoparticles
  • single particle ICP-MS

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