Determination of Halogens by Ion Chromatography in Edible Mushrooms after Microwave-Induced Combustion for Sample Preparation.
Autor: | Coelho Junior GS; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Capão do Leão 96160-000, RS, Brazil., Rondan FS; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Capão do Leão 96160-000, RS, Brazil., Hartwig CA; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Capão do Leão 96160-000, RS, Brazil., Santos RF; Departamento de Química, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil., Mello PA; Departamento de Química, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil., Mesko MF; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Capão do Leão 96160-000, RS, Brazil. |
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Jazyk: | angličtina |
Zdroj: | Journal of analytical methods in chemistry [J Anal Methods Chem] 2021 Oct 31; Vol. 2021, pp. 6005481. Date of Electronic Publication: 2021 Oct 31 (Print Publication: 2021). |
DOI: | 10.1155/2021/6005481 |
Abstrakt: | In this study, the microwave-induced combustion (MIC) method was evaluated for the sample preparation of the most consumed mushroom species in Brazil (Champignon, Shiitake, and Shimeji) and further halogen determination by ion chromatography (IC). For this, sample mass, combustion aid mass, and absorbing solution (H Competing Interests: The authors declare that they have no conflicts of interest. (Copyright © 2021 Gilberto Silva Coelho Junior et al.) |
Databáze: | MEDLINE |
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