Rodushkin I, Engström E, Sörlin D, Baxter D
Division of Applied Geology, Luleå University of Technology, S-971 87 Luleå, Sweden.
Sci Total Environ. 2008 Mar 25;392(2-3):290-304. doi: 10.1016/j.scitotenv.2007.11.024. Epub 2007 Dec 26.
The levels of approximately 70 elements were determined in different culinary nuts (hazelnuts, walnuts, almonds, bitter almonds, pecans, cashews, Brazil nuts, pistachios, pine nuts, peanuts and coconuts) and seeds (pumpkin and sunflower) available on the Swedish market. The study was limited to raw, virtually unprocessed nuts and seeds (both shelled and unshelled) excluding mixed, roasted or salted products. In total, 44 products from different suppliers were analyzed, with the number of samples per nut/seed variety reflecting the availability of unprocessed products in retail outlets, varying from two for bitter almonds and pistachios to six for hazelnuts and walnuts. This selection includes samples from at least 11 different countries of origin. The optimized analytical procedure consists of microwave-assisted sample digestion using a HNO3/HF mixture, followed by multi-elemental analysis by double focusing, sector field inductively coupled plasma mass spectrometry. The analyses were accompanied by rigorous quality control measures including thorough control of potential sample contamination at all analytical stages, participation in inter-laboratory performance assessment schemes, and the analysis of certified reference materials of plant origin. Concentrations thus obtained were compared with data from product labels (where available), food composition tables and other relevant surveys, demonstrating, depending on the elements in question, close agreement as well as considerable differences.
测定了瑞典市场上不同烹饪用坚果（榛子、核桃、杏仁、苦杏仁、山核桃、腰果、巴西坚果、开心果、松子、花生和椰子）及种子（南瓜籽和向日葵籽）中约70种元素的含量。该研究仅限于生的、几乎未加工的坚果和种子（带壳和去壳的），不包括混合、烘焙或加盐的产品。总共分析了来自不同供应商的44种产品，每种坚果/种子品种的样品数量反映了零售网点未加工产品的可获得性，从苦杏仁和开心果的2个样品到榛子和核桃的6个样品不等。该选样包括来自至少11个不同原产国的样品。优化后的分析程序包括使用硝酸/氢氟酸混合物进行微波辅助样品消解，然后通过双聚焦扇形场电感耦合等离子体质谱进行多元素分析。分析过程伴随着严格的质量控制措施，包括在所有分析阶段对潜在样品污染进行全面控制、参与实验室间性能评估计划以及对植物源认证参考物质进行分析。由此获得的浓度与产品标签（如有）、食物成分表及其他相关调查的数据进行了比较，结果表明，根据所涉及的元素不同，既有密切的一致性，也有相当大的差异。
