Chromium levels in spices and aromatic herbs

被引：48

作者：

Garcia, E ^{[1
]}

Cabrera, C ^{[1
]}

Lorenzo, ML ^{[1
]}

López, MC ^{[1
]}

机构：

[1] Univ Granada, Sch Pharm, Dept Nutr & Bromatol, E-18071 Granada, Spain

来源：

SCIENCE OF THE TOTAL ENVIRONMENT | 2000年 / 247卷 / 01期

关键词：

chromium; spices; aromatic herbs; dietary intake; ETA-AAS; acid mineralization;

D O I：

10.1016/S0048-9697(99)00467-2

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

We determined the presence of chromium in a total of 72 samples of 17 different spices and aromatic herbs. Electrothermal atomization atomic absorption spectrometry (ETA-AAS) was used to determine Cr content in the samples mineralized with HNO3 and V2O5. The analytical characteristics Of the proposed method were tested, and the accuracy and precision was also verified against an NBS-certified reference material. Chromium concentrations ranged from not detectable to 1.42 mu g/g (dry wt.) and Cr presence was detected in 95% of samples. Spices and aromatic herbs are widely consumed in the Spanish diet and in the Mediterranean diet, in general. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：51 / 56

页数：6

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