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藥物食品分析 MEDLINESCIEScopus
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| 篇名 | 比較微波、乾式及濕式分解灰化處理法並進而分析土耳其產之調味料中微量金屬含量 |
|---|---|
| 卷期 | 12:3 |
| 並列篇名 | Comparison of Microwave, Dry and Wet Digestion Procedures for the Determination of Trace Metal Contents in Spice Samples Produced in Turkey |
| 作者 | Soylak,Mustafa 、 Tuzen,Mustafa 、 Narin,Ibrahim 、 Sari,Hayati |
| 頁次 | 254-258 |
| 關鍵字 | 分解灰化 、 調味料 、 微量金屬 、 原子吸收光譜儀 、 Trace metals 、 Digestion 、 Spices 、 Atomic absorption spectrometry 、 MEDLINE 、 Scopus 、 SCIE |
| 出刊日期 | 200409 |
中文摘要
英文摘要
The concentrations of trace metals (Pb, Cd, Cr, Ni, Fe, Cu, Mn and Zn) in spice samples from Turkey were determined because similar studies have not been published. The experiments were carried out using atomic absorption spectrometry after dry ashing, wet ashing and microwave digestion methods. The study of sample preparation procedures showed that the microwave method was the best. The proposed method showed satisfactory recovery, detection limits and standard deviation for trace metal determination in spice samples. The concentrations of Pb, Cd, Cr, Ni, Fe, Cu, Mn and Zn in the samples were in the range of 0.47-1.89, 0.10- 0.93, 0.67-7.15, 0.65-8.69, 88.9-376.3, 4.1-28.7, 11.9-211.3 and 7.84 47.6 μg/g, respectively. Correlations between metal concentrations were evaluated.