Advanced method for analyzing eight essential elements in rice using microwave digestion and ICP-ES, offering high precision and efficiency.

A method for the determination of eight elements including copper, manganese, iron, zinc, calcium, magnesium, potassium and sodium in rice was established using microwave digestion-inductively coupled plasma emission spectrometry. After the sample is digested by microwave, the above eight elements are directly measured simultaneously with an inductively coupled plasma-emission spectrometer. The results show that: the detection limit of this method is between 0.9 and 12 ¦Ìg/L, and the linear correlation coefficient is r¡Ý0.999 65; the standard recovery rate is between 96.7% and 104.3%, and the relative standard deviation is <5.0%; for wheat standards The material was measured and the results were satisfactory For futher details of this article and research, feel free to contact our team for assistance.

Introduction to Nutritional Element Analysis in Rice

In the realm of agricultural science and food safety, the precise quantification of mineral elements in staple foods is paramount for assessing nutritional value and ensuring consumer health. Our recent investigation introduces a sophisticated analytical method designed for the comprehensive determination of eight critical elements: copper (Cu), manganese (Mn), iron (Fe), zinc (Zn), calcium (Ca), magnesium (Mg), potassium (K), and sodium (Na) in rice samples. This technique leverages the combined strengths of microwave digestion and inductively coupled plasma emission spectrometry (ICP-ES), marking a significant advancement in the field of food analysis.

Methodology: Combining Microwave Digestion with ICP-ES

Microwave digestion serves as a pre-treatment step, efficiently breaking down the rice samples to prepare them for element analysis. This process not only expedites the digestion but also enhances the efficiency of the subsequent spectrometry analysis. Following this, the digested samples are analyzed using an inductively coupled plasma emission spectrometer (ICP-ES), a powerful tool that enables the simultaneous measurement of the eight elements mentioned above. This method’s ability to concurrently assess multiple elements significantly reduces the time and resources required for analysis compared to traditional methods, which often necessitate separate assessments for each element.

Validation of the Analytical Method

Our methodology’s accuracy and reliability are demonstrated through rigorous validation. The detection limits for the elements range between 0.9 and 12 µg/L, showcasing the method’s exceptional sensitivity. Moreover, the linear correlation coefficients (r) exceed 0.99965 for all elements, underlining the method’s precision in quantifying element concentrations within a broad dynamic range. The standard recovery rates, falling between 96.7% and 104.3%, alongside relative standard deviations (RSDs) under 5.0%, further attest to the method’s accuracy and reproducibility.

Application and Results Verification

To ensure the validity of our method, it was applied to wheat standards, where it yielded satisfactory results, affirming its applicability and reliability for analyzing similar matrices. This method stands out not only for its technical merits but also for its practical implications. By providing a reliable means of determining essential mineral contents in rice, it supports efforts to monitor and enhance the nutritional quality of one of the world’s most important staple foods. Such insights are invaluable for food scientists, nutritionists, and agricultural policymakers aiming to bolster food security and public health.

Practical Implications and Conclusion

In conclusion, the development of a microwave digestion-inductively coupled plasma emission spectrometry method for the simultaneous determination of multiple essential elements in rice represents a significant advancement in the analytical chemistry and food science fields. Its high sensitivity, accuracy, and efficiency make it a valuable tool for ensuring the nutritional quality and safety of rice and, by extension, supporting global health and nutrition initiatives. For further details on this research or to inquire about the methodology and findings, we invite interested parties to contact our team for assistance. This method not only paves the way for future research in food analysis but also contributes to the broader goals of enhancing food quality and nutritional health worldwide.

Original research was done by Liu Jian, Liu Fangzhu, Ye Run, Cui Yajuan, Li Dong, Wang Guodong, Wang Zhu, Wang Jing, Men Jianhua

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