Simultaneous determination of Cr (III) and Cr (IV) in functional foods using liquid chromatography - Inductively coupled plasma mass spectrometry (LC-ICP-MS)

Chromium is often added in some functional foods to aid in the treatment of diabetes or in fortified dairy products. The toxicity of chromium depends on the oxidation state. Therefore, it is necessary to identify or quantify chromium species to assess food safety hazards. In this study, the species of Cr (III) and Cr (VI) were determined by liquid chromatography (LC) with collision cell inductively coupled plasma mass specctrophotometry (ICP¬MS). The main parameters such as the concentration of complexing agents, the effect of pH, the mobile phase flow rate, the extraction solvents as well as the extraction time and temperature were optimized.