Trakya University, Faculty of Science, Department of Chemistry, Edirne, Turkey.
Food Chem Toxicol. 2011 Jan;49(1):202-7. doi: 10.1016/j.fct.2010.10.017. Epub 2010 Oct 19.
The concentrations of Cd, Co, Cr, Cu, Mn, Ni, Pb, Se and Zn in cheese samples packaged in plastic and tin containers were analyzed using inductively coupled plasma-optical emission spectrometry after microwave, wet and dry digestion processes. In order to evaluate the best digestion method, the relationships between the concentrations of trace metals in cheese samples after microwave digestion was compared by wet and dry ashings. Microwave digestion was found fast, reliable, simple, and excellent procedure in comparison with dry and wet ashing methods. The accuracy of the digestion procedures was determined by using standard reference material (GBW 07605-Tea). The order of levels of the elements in the white cheese samples packaged in tin containers was determined to be Cd<Co<Mn<Cr<Se<Pb<Cu<Ni<Zn, after microwave digestion and cream cheese samples in plastic containers Cd<Mn<Co<Cr<Se<Pb<Ni<Cu<Zn, respectively. There were considerable differences among of the studied element contents of cheese samples packaged in tin and plastic containers, indicating that cheese types and packaging materials play a key role in the content of trace metal.
采用微波消解、湿法消解和干法消解三种消解方法对塑料和锡罐包装奶酪中的 Cd、Co、Cr、Cu、Mn、Ni、Pb、Se 和 Zn 进行了分析。通过比较微波消解后与湿法和干法灰化后奶酪样品中痕量金属的浓度关系，评估了最佳的消解方法。与干法和湿法灰化相比，微波消解快速、可靠、简单、是一种优良的消解方法。通过使用标准参考物质（GBW 07605-茶叶）确定了消解过程的准确性。经微波消解后，锡罐包装的白奶酪样品中元素的水平顺序为 Cd<Co<Mn<Cr<Se<Pb<Cu<Ni<Zn，而塑料容器中奶油奶酪样品的元素顺序为 Cd<Mn<Co<Cr<Se<Pb<Ni<Cu<Zn。锡罐和塑料容器包装的奶酪样品中研究元素的含量存在明显差异，表明奶酪类型和包装材料在痕量金属含量方面起着关键作用。
