Department of Food and Nutrition, Chosun University, Gwangju 501-759, Republic of Korea.
Food Chem. 2014 Mar 15;147:220-4. doi: 10.1016/j.foodchem.2013.09.147. Epub 2013 Oct 9.
This study aimed at analysing the content of 22 minor and trace elements in milk and yogurts from South Korea, using inductively coupled plasma-mass spectrometry (ICP-MS), after digestion using heating block. The analytical method was validated by detection limits, precision, accuracy and recovery experiments, obtaining satisfactory results in all cases. Results of both minor and trace elements were found mostly similar in all varieties of milk and yogurts studied. Copper and manganese were comparatively high in fruit mixed yogurts, while selenium was high in milk samples. The overall concentrations of minor elements were found to have good nutritional values in accordance to RDA. Zn showed the highest concentration, followed by Rb, Se, Sr and Cr. The level of toxic trace elements, including As, Cd and Pb were very low and did not pose any threat to consumers.
本研究旨在使用电感耦合等离子体质谱法（ICP-MS）分析韩国牛奶和酸奶中的 22 种微量元素和痕量元素，样品经加热块消化后进行分析。通过检测限、精密度、准确度和回收率实验对分析方法进行了验证，所有实验结果均令人满意。研究发现，所有种类的牛奶和酸奶中的微量元素含量均非常相似。在水果混合酸奶中，铜和锰的含量相对较高，而硒在牛奶样本中含量较高。所有微量元素的总浓度均符合 RDA 的良好营养价值标准。锌的浓度最高，其次是 Rb、Se、Sr 和 Cr。包括 As、Cd 和 Pb 在内的有毒痕量元素的水平非常低，不会对消费者构成威胁。
