Determination of trivalent chromium and hexavalent chromium in dried edible fungi by microwave ashing-liquid chromatography with inductively coupled plasma mass spectrometry

Abstract

An analytical method using liquid chromatography with inductively coupled plasma mass spectrometry (LC-ICP-MS) for the determination of trivalent chromium (Cr(III)) and hexavalent chromium (Cr(VI)) in dried edible fungi was established. Edible fungi sample was ashed by a microwave ashing system and Na2 EDTA was added to the ashing sample to stabilize the Cr(III). An anion exchange column (250 mm x 4.6 mm, 10 microm) with a 60 mmol/L nitric acid (pH 9.3) solution as mobile phase was used for the separation and using ICP-MS as a detector for the determination of trivalent chromium and hexavalent chromium. The calibration curves were linear in the range of 0.5-50 microg/L and the correlation coefficients were 0. 999 9 for Cr(III) and Cr(VI). The average recoveries of Cr(III) and Cr(VI) ranged from 78.0% to 90.7% with the relative standard deviations (RSDs, n = 6) less than 4%. The limits of quantification (LOQ) of Cr(III) and Cr(VI) were 0.5 microg/L. The method is efficient, reliable and sensitive, and can meet the requirement for the determination of Cr(III) and Cr(VI) in dried edible fungi.