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通过单颗粒感应合等离子体质谱法 (SP-ICP-MS) 分析碎牛肉中的银纳米粒子

Alexandre Chalifoux¹, Madjid Hadioui¹, Nesrine Amiri¹

¹Department of Chemistry, Université de Montréal, 1375 Ave. Thérèse-Lavoie-Roux, Montreal, QC H2V 0B3, Canada.

Molecules (Basel, Switzerland)

|June 10, 2023

概括

标准化的方法对于调节食品纳米颗粒至关重要. 这项研究优化了酶和性水解来从牛肉中提取银纳米粒子 (Ag NPs),酶方法提供了更好的样本稳定性.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
纳米技术纳米技术

背景情况:

食品中的纳米材料由于潜在的风险和各种应用而带来了监管挑战.
从食品矩阵中提取标准化纳米粒子缺乏,阻碍了严格的科学监管.

研究的目的:

优化和比较酶和性水解,从脂肪碎牛肉矩阵中提取银纳米粒子 (Ag NPs).
评估样品制备对纳米粒子物理化学性质和稳定性的影响.

主要方法:

测试了两种样品制备方法:酶性水解 (猪肉胰腺素和脂酶) 和性水解 (四甲基氧化).
超声波被用来加速矩阵降解,实现处理时间低于20分钟.
单颗粒感应合等离子体质谱法 (SP-ICP-MS) 用于纳米粒子的表征.

主要成果:

性水解产生了更高的恢复率 (>90%),但导致样本不太稳定.
酶性水解实现了大约60%的回收,但提供了更稳定的加工样本.
与性水解相比,酶提取显示出较低的方法检测极限 (MDL:4.8 × 10^6颗粒 g-1) 和大小检测极限 (SDL:10.9 nm).

结论:

酵素水解是一种可行的方法,可以从脂肪食物矩阵中提取AgNP,从而提高样本的稳定性.
优化样品制备对于准确的食品中纳米颗粒的表征和调节至关重要.
需要对标准化方法进行进一步的研究,以应对食品纳米粒子分析的挑战.

关键词:

蛋白酶K是一种蛋白酶.这就是TMAH.性水解是一种性水解.酵素提取酵素提取酵素提取纳米材料的使用方法银纳米颗粒的使用方法一个粒子的ICP-MSMS.

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