Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10553015 | Journal of Food Composition and Analysis | 2005 | 9 Pages |
Abstract
A simple and rapid method for the determination of iron, copper and zinc in food premixes (used during human food processing) by energy dispersive X-ray fluorescence (XRF) has been established and validated using 25 samples. Reference values were obtained by inductively coupled plasma-optical emission spectroscopy after microwave acidic digestions. Studied samples presenting wide ranges of concentrations: Fe=500-35000Â mg/kg, Cu=50-4000Â mg/kg and Zn=700-32000Â mg/kg were quantified in 200Â s by XRF measurements using a rhodium tube.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Loïc Perring, Daniel Andrey, Marija Basic-Dvorzak, Daniel Hammer,