Journal
FOOD CHEMISTRY
Volume 105, Issue 1, Pages 242-247Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.11.005
Keywords
ICP-OES; matrix effect; elemental analysis; ready-oven food; instant soup
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A method for the determination of Na, K, Ca, Mg, P, Cd, Cr, Cu, Fe, Mn, Ni, Ph and Zn levels in high saline food products (instant soups and seasoning mixtures) using ICP-OES was developed. The results of the direct determination with multi-elemental water standards were compared with the internal standardisation, the standard addition methods and the allowable limits of the above mentioned elements in food. The method was shown to be sensitive with limits of detection: Na 1.50, K 12, Ca 0.32, Mg 0.13, P 1.1, Cd 0.16, Cr 0.21, Cu 0. 32, Fe 0.30, Mn 0. 17, Ni 0.42, Pb 2.1 and Zn 0.21 (in mg kg(-1)). The method exhibited RSD 2-8%. The proposed method was applied for the analysis of one seasoning supplement, beef and vegetable soup bases and four brands of instant soups acquired in supermarkets and suits for the determination of dietary value and nutritional assessment of food intake. (C) 2006 Elsevier Ltd. All rights reserved.
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