INVESTIGATION OF TRACE-ELEMENT CONTENT OF CHEESE

被引：21

作者：

FAVRETTO, LG

机构：

[1] Dipartimento di Economia e Merceologia delle Risorse Naturali e della Produzione, Università di Trieste, Trieste

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1990年 / 7卷 / 03期

关键词：

Atomic absorption spectrophotometry; Cheese; Principal component analysis; Trace elements;

D O I：

10.1080/02652039009373905

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Nine trace elements (Al, Cr, Mn, Fe, Ni, Cu, Zn, Cd, Pb) were determined in cheese by atomic absorption spectrophotometry with electrothermal atomization in a graphite tube, using the ashing procedure. Associations among mineral constituents were studied by means of principal component analysis, which allows determination of interdependences among trace elements in foods. A test for normality was used to investigate monovariate distributions, in order to estimate the symmetry of data vector. The correlation matrix was used as a starting matrix for principal component analysis; nine variables were reduced to four principal components. The clusters of elements appear to be determined by their origin. © 1990 Taylor & Francis Ltd.

引用

页码：425 / 432

页数：8