Features of sample preparation techniques in the total-reflection X-ray fluorescence analysis of tea leaves
| Autor: | Julia V. Sokol'nikova, Elena V. Chuparina, Olga V. Zarubina, Galina V. Pashkova, Anna N. Shuliumova, Artem S. Maltsev |
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| Rok vydání: | 2021 |
| Předmět: |
Total internal reflection
Materials science Chromatography Tea 010401 analytical chemistry Fluorescence spectrometry Analytic Sample Preparation Methods Spectrometry X-Ray Emission X-ray fluorescence 04 agricultural and veterinary sciences General Medicine 040401 food science 01 natural sciences Fluorescence Trace Elements 0104 chemical sciences Analytical Chemistry Plant Leaves Matrix (chemical analysis) 0404 agricultural biotechnology Digestion (alchemy) Humans Sample preparation Particle size Food Science |
| Zdroj: | Food Chemistry. 343:128502 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.128502 |
| Popis: | Tea is a popular drink around the world and contains essential minerals and trace elements for human health. In this study, the analytical capabilities of the total-reflection X-ray fluorescence method (TXRF) were considered for the analysis of tea. Different sample preparation techniques, e.g. suspension, open vessel acid digestion, and microwave acid digestion were examined. The influence of particle size was investigated in the analysis of the suspension of tea samples. Mass-absorption coefficients for the tea matrix and the critical surface density of the specimen were calculated. The data obtained explain the presence of absorption effects in the determination of P, S, Cl, and K in suspensions. The digestion procedure is chosen as an optimal sample preparation technique for the TXRF analysis of tea. Nineteen real tea samples were analyzed using TXRF. The advantages of TXRF have been presented through the comparison of results with the wavelength-dispersive X-ray fluorescence spectrometry method. |
| Databáze: | OpenAIRE |
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