کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1185014 | 963379 | 2010 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Selective determination of copper and iron in various food samples by the solid phase extraction Selective determination of copper and iron in various food samples by the solid phase extraction](/preview/png/1185014.png)
The solid phase extraction method developed using N-benzoyl-N-phenylhydroxylamine as a chelating reagent and Amberlite XAD-1180 as an adsorbent was used for the determination of Cu(II) and Fe(III) in various food samples by flame atomic absorption spectrometry. The samples were digested by using nitric acid and hydrogen peroxide. The Cu concentrations ranged from 1.01 to 5.81 μg g−1 in cereals, from 0.40 to 9.67 μg g−1 in vegetable and fruits and from 0.37 to 0.70 μg g−1 in infusions while the Fe concentrations ranged from 7.48 to 34.3 μg g−1 in cereals, from 5.74 to 260 μg g−1 in vegetable and fruits, from 1.63 to 5.12 μg g−1 in infusions and from 0.24 to 1.56 mg L−1 in beverage samples. The Cu and Fe concentrations found were compared with the results obtained from the other food studies in the world.
Journal: Food Chemistry - Volume 123, Issue 1, 1 November 2010, Pages 183–187