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Description
  • Byla vyvinuta metoda stanovení Na, K, Mg, Ca, P, Cd, Cr, Cu, Fe, Mn, Ni, Pb a Zn v potravinářských výrobcích (instatní polévky a kořenící směsi) s vysokým obsahem soli pomocí ICP OES. Metoda má tyto detekční limity: 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 a Zn 0.21 (v mg kg-1) a relativní směrodatnou odchylku 2 ? 8 %. Navžená metoda byla použita pro analýzu jedné kořenící směsí, hovězích a zeleninových polévkových kostek a 4 druhů instantních polévek. Metoda je vhodná pro prvkovou analýzu a následné stanovení nutriční hodnoty potraviny. (cs)
  • The method for the determination of Na, K, Ca, Mg, P, Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn in high saline food products (instant soups and seasoning mixtures) using the ICP- OES was developed. 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 determination of dietary value and nutritional assessment of food intakes.
  • The method for the determination of Na, K, Ca, Mg, P, Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn in high saline food products (instant soups and seasoning mixtures) using the ICP- OES was developed. 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 determination of dietary value and nutritional assessment of food intakes. (en)
Title
  • Elemental analysis of instant soups and seasoning mixtures by ICP?OES
  • Prvková analýza instantních polévek a kořenících směsí pomocí ICP-OES (cs)
  • Elemental analysis of instant soups and seasoning mixtures by ICP?OES (en)
skos:prefLabel
  • Elemental analysis of instant soups and seasoning mixtures by ICP?OES
  • Prvková analýza instantních polévek a kořenících směsí pomocí ICP-OES (cs)
  • Elemental analysis of instant soups and seasoning mixtures by ICP?OES (en)
skos:notation
  • RIV/00216275:25310/07:00006314!RIV08-MSM-25310___
http://linked.open.../vavai/riv/strany
  • 242-247
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM0021627502)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 419886
http://linked.open...ai/riv/idVysledku
  • RIV/00216275:25310/07:00006314
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • ICP-OES; Matrix effect; Elemental analysis; Ready-oven food; Instant soup (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV
  • [8310CC901C09]
http://linked.open...i/riv/nazevZdroje
  • Food Chemistry
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 105
http://linked.open...iv/tvurceVysledku
  • Krejčová, Anna
  • Černohorský, Tomáš
  • Meixner, Daniel
http://linked.open...n/vavai/riv/zamer
issn
  • 0308-8146
number of pages
http://localhost/t...ganizacniJednotka
  • 25310
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