Infrared radiation as a heat source in sample preparation of shrimp for trace element analysis
| Autor: | Victor M. Campos, Wladiana O. Matos, Lívia Paulia Dias Ribeiro, Francisco L.F. da Silva, Gisele S. Lopes, Sandro T. Gouveia, João P.S. Oliveira |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Oyster Materials science biology 030309 nutrition & dietetics Infrared 010401 analytical chemistry Radiochemistry 01 natural sciences Mineralization (biology) 0104 chemical sciences Shrimp 03 medical and health sciences biology.animal Sample preparation Trace element analysis Food Science |
| Zdroj: | Journal of Food Composition and Analysis. 79:107-113 |
| ISSN: | 0889-1575 |
| DOI: | 10.1016/j.jfca.2019.03.014 |
| Popis: | An open sample preparation system based on use of infrared radiation (IR) for heating was used to accelerate the mineralization of shrimp samples to quantify their As, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Se, Sn and V content by ICP-OES. The method presented good accuracy, as verified by analysis of NIST SRM 1566b oyster tissue, acceptable precision ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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