Determination of anionic minerals in black and kombucha tea using ion chromatography

被引：49

作者：

Kumar, Sangita D. ^{[1
]}

Narayan, G. ^{[2
]}

Hassaraiani, S. ^{[3
]}

机构：

[1] Bhabha Atom Res Ctr, Div Analyt Chem, Bombay 400085, Maharashtra, India

[2] JVPD, Bhavans SPARC, Bombay 400049, Maharashtra, India

[3] Bhabha Atom Res Ctr, Div Bioorgan, Bombay 400085, Maharashtra, India

来源：

FOOD CHEMISTRY | 2008年 / 111卷 / 03期

关键词：

ion chromatography; conductometric detection; anionic minerals; black tea; kombucha tea;

D O I：

10.1016/j.foodchem.2008.05.012

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A simple, rapid and accurate method for the determination of anionic minerals in tea brew has been developed. The quantitative determination of anions - fluoride, chloride, bromide, iodide, nitrate, phosphate and sulphate was accomplished by anion exchange chromatography with conductometric detection. A Metrosep Anion Dual 2 analytical column connected in series with a Metrosep RP guard column was used for anion separation. A solution containing a mixture of 1.3 mM Na2CO3 and 2 mM NaHCO3 was used as eluent. The method requires a simple sample clean-up procedure to remove the interfering organic components from the tea brew. The limit of detection for different anionic minerals were in the range 0.01-0.05 mu g mL(-1) and the relative standard deviation were in the range 4-6% for the overall method. The recovery of different anionic minerals added was in the range 95-106%. The method was applied to the determination of anions in black and kombucha tea. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：784 / 788

页数：5

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