A Practical Method for the Determination of Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, and Zn in Different Types of Vinegars by Microwave Induced Plasma Optical Emission Spectrometry

Ozbek N., Koca M., Akman S.

FOOD ANALYTICAL METHODS, cilt.9, sa.8, ss.2246-2250, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Sayı: 8
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1007/s12161-016-0421-x
  • Dergi Adı: FOOD ANALYTICAL METHODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2246-2250
  • Anahtar Kelimeler: Microwave-induced plasma optical emission spectrometry, Vinegar, Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, Zn, LEAD
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

A practical method was described for determining Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, and Zn in various vinegar samples using microwave induced plasma optical emission spectrometry (MIP OES). Prior to analysis, vinegar samples were diluted to appropriate volumes and then directly aspirated to the plasma. All determinations were performed using aqueous standards for calibration. The analytes added to the vinegar samples were recovered quantitatively (between 93 and 104 %). The LOD values for Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, and Zn were 0.62, 7.67, 4.55, 0.52, 1.22, 5.72, 1.32, 0.35, 2.42, and 26.0 mu g L-1, respectively. Finally, the analyte concentrations in various types of vinegar samples produced in Turkey were determined and found below maximum allowable values stated by the Turkish Food Codex.