Determination of major and minor elements in dairy products through inductively coupled plasma optical emission spectrometry after wet partial digestion and neutron activation analysis
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Food Chemistry
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A wet partial digestion procedure using hydrochloric acid was investigated to determine the concentration of Ca, Cr, Cu, Fe, K, Mg,
Mn, Na, P and Zn in dairy products by Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) technique. The results of
this partial digestion were satisfactory and no loss of analytes was observed. A comparison of the results obtained from this methodology
was carried out with the other results from dry ashing digestion and Instrumental Neutron Activation Analysis (INAA) technique that
do not require pre-treatment procedure.
Como referenciar
KIRA, CARMEN S.; MAIHARA, VERA A. Determination of major and minor elements in dairy products through inductively coupled plasma optical emission spectrometry after wet partial digestion and neutron activation analysis. Food Chemistry, v. 100, p. 390-395, 2007. DOI: 10.1016/j.foodchem.2005.09.014. Disponível em: http://repositorio.ipen.br/handle/123456789/5264. Acesso em: 30 Dec 2025.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.