title: Development of a combined SEM and ICP-MS approach for the qualitative and quantitative analyses of metal nano and microparticles in food products [corrected].
abstract: An integrated approach based on the use of inductively coupled plasma mass spectrometry (ICP-MS) and scanning electron microscopy (SEM) for the qualitative and quantitative analyses of metal particles in foods was devised and validated. Different raw materials and food products, like wheat, durum wheat, wheat flour, semolina, cookies, and pasta were considered. Attention was paid to the development of sample treatment protocols for each type of sample to avoid potential artifacts such as aggregation or agglomeration. The analytical protocols developed followed by ICP-MS and SEM investigations allowed us the quantitative determination and the morphological and dimensional characterization of metal nano- and microparticles isolated from the raw materials and finished food products considered. The ICP-MS method was validated in terms of linearity (0.8-80 μg/g and 0.09-9 μg/g for Fe and Ti, respectively), quantification limits (0.73 μg/g for Fe and 0.09 μg/g for Ti), repeatability (relative standard deviation (RSD) % equal to 10% for Fe and 20% in a wheat matrix as an example), and extraction recoveries (93 ± 2-101 ± 2%). Validation of the scanning electron microscopy-energy dispersive X-ray spectroscopy (SEM-EDS) measurements was performed working in a dimensional range from 1 to 100 μm with an estimated error in the size determination equal to 0.5 μm. ICP-MS data as well as SEM measurements showed a decrease in the concentration of metal particles from wheat to flour and from durum wheat to semolina samples, thus indicating an external contamination of grains by metal particles. These findings were confirmed by environmental SEM analysis, which allowed investigation of particles of lower dimensions. Generally, the largest number of particles was found in the case of iron and titanium, whereas particles of copper and zinc were only occasionally found without any possibility of quantifying their number.
authors.affiliation: Dipartimento di Chimica Generale ed Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parma, Italy.
authors.forename: D
authors.initials: D
authors.lastname: Beltrami
authors.forename: D
authors.initials: D
authors.lastname: Calestani
authors.forename: M
authors.initials: M
authors.lastname: Maffini
authors.forename: M
authors.initials: M
authors.lastname: Suman
authors.forename: B
authors.initials: B
authors.lastname: Melegari
authors.forename: A
authors.initials: A
authors.lastname: Zappettini
authors.forename: L
authors.initials: L
authors.lastname: Zanotti
authors.forename: U
authors.initials: U
authors.lastname: Casellato
authors.forename: M
authors.initials: M
authors.lastname: Careri
authors.forename: A
authors.initials: A
authors.lastname: Mangia
mesh_terms: D005433:Flour / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D013058:Mass Spectrometry; D053768:Metal Nanoparticles / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D014908:Triticum / Q000737:chemistry*