Departamento de Metabolismo y Nutrición, Instituto del Frío IF-ICTAN, Consejo Superior de Investigaciones Científicas CSIC, José Antonio Novais 10, Ciudad Universitaria, E28040-Madrid, Spain.
Talanta. 2010 Sep 15;82(4):1313-7. doi: 10.1016/j.talanta.2010.06.062. Epub 2010 Jul 24.
A new, simple, fast and sensitive ion chromatography (IC) method, for the simultaneous analysis of fluoride, chloride, nitrite, bromide, nitrate, phosphate and sulphate in edible seaweeds was developed and reported for the first time. The validation of the analytical method was studied in terms of linearity, sensitivity, precision and accuracy. All standard calibration curves showed very good correlation between anion peak area and concentration (r>0.999). Limits of detection and quantitation ranged between 0.002-0.05 mg/L and 0.01-0.1mg/L, respectively and indicated the high sensitivity of the method. Relative standard deviation values of repeatability and inter-day precision for standard anions with the same sample were less than 2%. Anion recoveries ranged from 97 to 113% for chloride and from 87 to 105% for sulphate, respectively and showed the fairly good accuracy of the method. The method was applied to the analysis of inorganic anions in brown and red edible seaweeds. Brown seaweeds were characterized by higher chloride content up to 33.7-36.9%, while red seaweeds were characterized by higher sulphate content (45-57%). Sulphate content in seaweeds is related to the presence of sulphated polysaccharides of biological importance. The method developed was well applicable to mineral anion analysis in edible seaweeds and shows suitability and reliability of use in other food samples of nutritional importance.
一种新的、简单、快速和灵敏的离子色谱 (IC) 方法，用于同时分析食用海藻中的氟化物、氯化物、亚硝酸盐、溴化物、硝酸盐、磷酸盐和硫酸盐，这是首次报道。该分析方法的验证从线性、灵敏度、精密度和准确度方面进行了研究。所有标准校准曲线均显示阴离子峰面积与浓度之间具有非常好的相关性 (r>0.999)。检测限和定量限分别在 0.002-0.05 毫克/升和 0.01-0.1 毫克/升之间，表明该方法具有很高的灵敏度。对于同一样本的标准阴离子，重复性和日间精密度的相对标准偏差值均小于 2%。氯的回收率在 97-113%之间，硫酸盐的回收率在 87-105%之间，表明该方法具有相当高的准确度。该方法应用于分析棕色和红色食用海藻中的无机阴离子。棕色海藻的特点是氯含量较高，达到 33.7-36.9%，而红色海藻的特点是硫酸盐含量较高 (45-57%)。海藻中的硫酸盐含量与具有生物重要性的硫酸多糖的存在有关。所开发的方法非常适用于食用海藻中矿物质阴离子的分析，并且在其他具有营养重要性的食品样品中具有适用性和可靠性。
