| Autor: |
Mesko MF; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas , Pelotas, Rio Grande do Sul 96160-000, Brazil., Toralles IG; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas , Pelotas, Rio Grande do Sul 96160-000, Brazil., Hartwig CA; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas , Pelotas, Rio Grande do Sul 96160-000, Brazil., Coelho GS Jr; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas , Pelotas, Rio Grande do Sul 96160-000, Brazil., Muller AL; Departamento de Química, Universidade Federal de Santa Maria , Santa Maria, Rio Grande do Sul 97105-900, Brazil., Bizzi CA; Departamento de Química, Universidade Federal de Santa Maria , Santa Maria, Rio Grande do Sul 97105-900, Brazil., Mello PA; Departamento de Química, Universidade Federal de Santa Maria , Santa Maria, Rio Grande do Sul 97105-900, Brazil. |
| Abstrakt: |
The concentration of bromine and iodine was determined in shrimp and its parts (tissue and shells), and changes in the analyte concentration were evaluated after the cooking procedure. Bromine and iodine concentrations were determined by a method recently developed by our research group based on microwave-induced combustion for sample preparation and inductively coupled plasma mass spectrometry for analyte determination. The accuracy was evaluated using a reference material (NIST 8414) that was digested using the proposed method. No statistical difference was observed between certified and determined values (Student's t test, 95% confidence level). Suitable limits of detection (Br, 0.02 μg g(-1) and I, 0.01 μg g(-1)) were obtained for both analytes. Higher concentrations of both analytes were observed in shrimp shells in comparison to shrimp tissue for raw and cooked samples. Moreover, losses of Br and I (between 24 and 43%) were observed after cooking. |
