A fast and feasible method for Br and I determination in whole egg powder and its fractions by ICP-MS.

Autor: Toralles IG; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Pelotas, RS, Brazil., Coelho GS Jr; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Pelotas, RS, Brazil., Costa VC; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Pelotas, RS, Brazil., Cruz SM; Departamento de Química, Universidade Federal de Santa Maria, 97105-900 Santa Maria, RS, Brazil., Flores EMM; Departamento de Química, Universidade Federal de Santa Maria, 97105-900 Santa Maria, RS, Brazil., Mesko MF; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Pelotas, RS, Brazil. Electronic address: marcia.mesko@pq.cnpq.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2017 Apr 15; Vol. 221, pp. 877-883. Date of Electronic Publication: 2016 Nov 19.
DOI: 10.1016/j.foodchem.2016.11.081
Abstrakt: A method for Br and I determination in whole egg powder and its fractions (egg white and yolk) was developed by combining microwave-induced combustion (MIC) and inductively coupled plasma mass spectrometry (ICP-MS). Using the MIC method, 350mg of whole egg powder and its fractions were efficiently digested using 50mmolL -1 NH 4 OH as an absorbing solution. The limits of detection for Br and I using the MIC method followed by ICP-MS determination were 0.039 and 0.015μgg -1 , respectively. Using the proposed method, agreements with the reference values between 97 and 104% for Br and I were obtained by analysis of reference material NIST 8435. Finally, it was possible to observe that Br concentration (4.59-5.29μgg -1 ) was higher than I (0.150-2.28μgg -1 ) for all the evaluated samples.
(Copyright © 2016 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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