Chromium determination in foods by quadrupole inductively coupled plasma–mass spectrometry with ultrasonic nebulization

The analytical issues connected with chromium determination in foodstuffs by quadrupole inductively coupled plasma–mass spectrometry (Q-ICP-MS) were addressed, including signal stability, spectral interferences and the use of mathematical correction equations. The analytical performance was compared to that of electrothermal atomisation–atomic absorption spectrometry (ETA-AAS), selected as reference method. Five food certified reference materials (CRMs), including two meat-based CRMs not previously characterized for their Cr content, were included in the study. The use of ultrasonic nebulization (UN) and the adoption of 53Cr as analytical mass allowed precise and accurate results to be obtained by Q-ICP-MS, with lower detection limits than ETA-AAS.