Mineral and trace metal levels in some cheese collected from Turkey

被引：70

作者：

Mendil, D ^{[1
]}

机构：

[1] Gaziosmanpasa Univ, Fac Sci & Arts, Dept Chem, TR-60250 Tokat, Turkey

来源：

FOOD CHEMISTRY | 2006年 / 96卷 / 04期

关键词：

trace metals; minerals; atomic absorption spectrometry; cheese;

D O I：

10.1016/j.foodchem.2005.03.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Concentrations of elements (Fe, Mn, Zn, Cu, Pb, Cr, Ni, Na, K, Ca and Mg) in cheese samples were analyzed using flame and graphite furnace atomic absorption spectrometry after microwave digestion. The order of levels of the elements in the samples was determined to be Na > Ca > K > Mg > Zn > Fe > Pb > Mn > Cr > Ni. The concentration ranges in the samples were found to be 4.1-12.5, 0.28-1.1, 8.8-13.2, 0.10-0.27, 0.14,-1.2, 0.02-0.62, 0.18-0.34, 3957-6558, 305-362, 3473-4556 and 28.9-127 mu g/g for iron, manganese, zinc, copper, lead, chromium, nickel, sodium, potassium, calcium and magnesium, respectively. High trace metal and mineral accumulation levels in the samples were found in Van otlu cheese for Fe, Ordu cerkez cheese for Na, Kayseri comlek cheese for Mn, Pb, Cecil cheese for Zn, Kars kasar cheese for Cu, Cr, Tokat cheese for Ni, Ca and Erzincan tulum cheese for K, Mg, respectively. (C) 2005 Elsevier Ltd. All rights reserved.

引用

页码：532 / 537

页数：6

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