کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595135 | 1492122 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of total iodine in French Polynesian foods: Method validation and occurrence data
ترجمه فارسی عنوان
تعیین ید کامل در غذاهای پلیینزی فرانسوی: اعتبار سنجی روش و داده های وقوع
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Pacific Island populations show some of the highest incidences of thyroid cancer in the world, and iodine deficiency is suspected to play a role. Iodine content was determined in 124 different French Polynesian food samples using inductively coupled plasma-mass spectrometry after alkaline digestion. For samples containing starch, the method was optimised by including an additional enzymatic treatment step. This analytical method was validated with an accuracy profile approach, using certified reference materials with iodine contents ranging from 0.027 to 4.95 mg iodine kgâ1 dry weight. The trueness bias ranged from â5.8% to 22.4% and the highest observed intermediate precision coefficient of variation CVR was 11% in starchy materials. Tested Polynesian foods showed large variation in iodine content, with values of 0.014-0.032 mg kgâ1 for fruits, 0.014-0.081 mg kgâ1 for starchy samples, 0.027-1.85 mg kgâ1 for green vegetables, 0.222-5.19 mg kgâ1 for fish, 6.51-85.6 mg kgâ1 for shellfish, and 0.004-1.39 mg kgâ1 for beverages.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 169, 15 February 2015, Pages 134-140
Journal: Food Chemistry - Volume 169, 15 February 2015, Pages 134-140
نویسندگان
Axelle Leufroy, Laurent Noël, Patrick Bouisset, Stéphane Maillard, Solène Bernagout, Constance Xhaard, Florent de Vathaire, Thierry Guérin,