Dynamics of zinc content in food products produced in Orenburg region

Autor:	E V Salnikova, O N Kanygina, T I Burtseva, A V Skalniy, O I Burlutskaya
Rok vydání:	2019
Předmět:	chemistry law Food products chemistry.chemical_element Food science Zinc Wheat bread Standard methods Fish products Atomic absorption spectroscopy law.invention
Zdroj:	IOP Conference Series: Earth and Environmental Science. 341:012164
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/341/1/012164
Popis:	The article aims to study the dynamics of zinc content in food products produced in Orenburg region. The studies were conducted in 2011-2015. Zinc content was determined by standard methods in the accredited laboratory of the Testing Center of the All-Russian Scientific Research Institute of Meat Cattle Breeding of the RAS using the atomic absorption spectrometry method. 2100 food samples were tested. Main groups of food products produced in Orenburg region were investigated. Studies have shown that zinc content in wheat bread and fish products is 1.3 times and 1.2 times lower than recommended values. The chronological analysis of zinc content showed that in wheat bread, meat and fish products, its amount increased. The exception is dairy products in which zinc content changes in steps: from 1998 to 2003, zinc content increased from 3.2 to 4.9 mg/kg, and from 2004 to 2015, it decreased from 4.8 to 3.7 mg/kg.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c4c9a5408baebd7ccd1ba1fb73222289 https://doi.org/10.1088/1755-1315/341/1/012164 Zobrazit plný text záznamu