Pohl Pawel, Stelmach Ewelina, Szymczycha-Madeja Anna
Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-372 Wroclaw, Poland.
Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-372 Wroclaw, Poland.
Food Chem. 2014 Nov 15;163:31-6. doi: 10.1016/j.foodchem.2014.04.073. Epub 2014 Apr 29.
A simpler, and faster than wet digestion, sample treatment was proposed prior to determination of total concentrations for selected macro- (Ca, Mg) and microelements (Fe, Mn) in soluble coffees by flame atomic absorption spectrometry. Samples were dissolved in water and acidified with HNO3. Precision was in the range 1-4% and accuracy was better than 2.5%. The method was used in analysis of 18 soluble coffees available on the Polish market. Chemical fractionation patterns for Ca, Fe, Mg and Mn in soluble coffees, as consumed, using a two-column solid-phase extraction method, determined Ca, Mg and Mn were present predominantly as cations (80-93% of total content). This suggests these elements are likely to be highly bioaccessible.
在通过火焰原子吸收光谱法测定速溶咖啡中选定常量元素（钙、镁）和微量元素（铁、锰）的总浓度之前，提出了一种比湿法消解更简单、更快的样品处理方法。样品用水溶解并用硝酸酸化。精密度在1 - 4%范围内，准确度优于2.5%。该方法用于分析波兰市场上可获得的18种速溶咖啡。采用双柱固相萃取法测定了速溶咖啡中钙、铁、镁和锰的化学分级模式，结果表明，钙、镁和锰主要以阳离子形式存在（占总含量的80 - 93%）。这表明这些元素可能具有很高的生物可利用性。
