期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 64, 期 8, 页码 1817-1822出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b05769
关键词
bromine; iodine; shrimp analysis; cooking procedure
资金
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
- Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul (FAPERGS)
The concentration of bromine and iodine was determined in shrimp and its parts (tissue and shells), and changes in the analyte concentration were evaluated after the cooking procedure. Bromine and iodine concentrations were determined by a method recently developed by our research group based on microwave-induced, combustion for sample preparation and inductively coupled plasma mass spectrometry for analyte determination. The accuracy was evaluated using a reference material (NIST 8414) that was digested using the proposed method. No statistical difference was observed between certified and determined values (Student's t test, 95% confidence level). Suitable limits of detection (Br, 0.02 mu g g(-1) and I, 0.01 mu g.g(-1)) were obtained for both analytes. Higher concentrations of both, analytes were observed in shrimp shells in comparison to shrimp tissue for raw and cooked samples. Moreover, losses of Br and I (between 24 and 43%) were observed after cooking.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据