某些鱼类、肉类及肉制品中微量元素的比较研究。
Comparative study of trace elements in certain fish, meat and meat products.
作者信息
Demirezen Dilek, Uruç Kadiriye
机构信息
Department of Biology, University of Erciyes, Faculty of Arts and Science, 38039 Kayseri, Turkey.
出版信息
Meat Sci. 2006 Oct;74(2):255-60. doi: 10.1016/j.meatsci.2006.03.012. Epub 2006 May 30.
Selenium, copper, nickel, zinc, cadmium, manganese, iron, copper and lead contents of certain fish, meat and meat products consumed in Turkey were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES). The order of the elements in the meat, meat products and fish samples and their concentration ranges in μg100g(-1) was Fe (57.7-156.4)>Zn (20-159)>Ni (8.2-24)>Pb (11.5-13.5)>Cr (8.44-9.51)>Cu (7.18-10.01)>Cd (0.77-1.04)>Mn (3.98-10)>Se (1.32-4.6). The elemental concentrations of fish studied seemed to be close to the international standards. The highest trace element concentrations were obtained from pastırma, meat and sausage while the lowest value was observed in Trachurus trachurus (saurel). Iron concentrations in all samples were higher than the recommended values.
采用电感耦合等离子体发射光谱法（ICP - OES）测定了土耳其消费的某些鱼类、肉类及肉制品中硒、铜、镍、锌、镉、锰、铁、铜和铅的含量。肉类、肉制品和鱼类样品中元素的顺序及其浓度范围（μg100g⁻¹）为：铁（57.7 - 156.4）＞锌（20 - 159）＞镍（8.2 - 24）＞铅（11.5 - 13.5）＞铬（8.44 - 9.51）＞铜（7.18 - 10.01）＞镉（0.77 - 1.04）＞锰（3.98 - 10）＞硒（1.32 - 4.6）。所研究鱼类的元素浓度似乎接近国际标准。从干腌牛肉、肉类和香肠中获得的微量元素浓度最高，而在竹荚鱼中观察到的浓度最低。所有样品中的铁浓度均高于推荐值。
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