Background spectral features in electrothermal vaporization inductively coupled plasma mass spectrometry: molecular ions resulting from the use of chemical modifiers

Download
  1. Get@NRC: Background spectral features in electrothermal vaporization inductively coupled plasma mass spectrometry: molecular ions resulting from the use of chemical modifiers (Opens in a new window)
DOIResolve DOI: http://doi.org/10.1016/0584-8547(93)80123-C
AuthorSearch for: ; Search for:
TypeArticle
Journal titleSpectrochimica Acta Part B: Atomic Spectroscopy
ISSN05848547
Volume48
IssueSeptember 11
Pages13471364; # of pages: 18
AbstractThe formation of background polyatomic ions in electrothermal vaporization inductively coupled plasma mass spectrometry is reported. Vaporization temperatures ranging from 800 to 2500°C were studied. Carbon-containing polyatomic ions interfere with the determination of Mg, Si, Ti, Ca and Cr. Polyatomic ions resulting from the vaporization of ascorbic acid, sodium chloride, magnesium nitrate, nickel nitrate and palladium nitrate chemical modifiers were studied. Microgram quantities of chemical modifier resulted in oxide and argide polyatomic ion intensities equivalent to picogram background equivalent masses for interfered analyte isotopes. In most cases alternative analyte isotopes free of interference were available. The formation of carbide of nitride modifier molecular ions was not observed. The argon dimer could be used as a diagnostic tool to indicate plasma loading effects and matrix suppression effects resulting from the use of chemical modifiers.
Publication date
LanguageEnglish
AffiliationNational Research Council Canada
Peer reviewedNo
Identifier10274169
NRC number1238
NPARC number8900592
Export citationExport as RIS
Report a correctionReport a correction
Record identifiere9da1709-896f-4efe-9861-739734929b91
Record created2009-04-22
Record modified2016-05-09
Bookmark and share
  • Share this page with Facebook (Opens in a new window)
  • Share this page with Twitter (Opens in a new window)
  • Share this page with Google+ (Opens in a new window)
  • Share this page with Delicious (Opens in a new window)