University of Santiago de Compostela, Department of Analytical Chemistry, Nutrition and Bromatology, School of Sciences, 15782 Lugo, Spain.
University of Santiago de Compostela, Department of Analytical Chemistry, Nutrition and Bromatology, School of Sciences, 15782 Lugo, Spain.
Food Chem. 2015 Mar 1;170:492-500. doi: 10.1016/j.foodchem.2014.08.003. Epub 2014 Aug 10.
A new application of HR-CS FAAS (High Resolution-Continuum Source Flame Atomic Absorption Spectrometry) has been developed for the determination of several trace elements (Ca, Co, Cu, Fe, Mn, Ni, Na and Zn) in infusions made from tea, rooibos and tea with seaweed samples. The proposed methods are fast, inexpensive and show good performances: the mean analytical recovery was approximately 100%. The mean limit of detection was 29.4 μg/l, and the mean limit of quantification was 98.0 μg/l (both limits refer to the brewed samples). Due to the matrix effect observed, the standard addition method had to be applied. Preliminary classification (based on metal contents) using chemometric techniques such as PCA (Principal Component Analysis) and CA (Cluster Analysis), was successful for infusions made from rooibos and tea with seaweed, but inconclusive for black and green teas.
一种新的 HR-CS FAAS（高分辨率连续光源火焰原子吸收光谱法）应用已被开发出来，用于测定茶、南非路易波士茶和含海藻茶浸提液中的几种微量元素（Ca、Co、Cu、Fe、Mn、Ni、Na 和 Zn）。所提出的方法快速、廉价且具有良好的性能：平均分析回收率约为 100%。平均检出限为 29.4μg/l，平均定量限为 98.0μg/l（两者均指冲泡样品）。由于观察到基质效应，必须应用标准加入法。基于金属含量的化学计量学技术（如 PCA（主成分分析）和 CA（聚类分析））的初步分类，对于南非路易波士茶和含海藻茶的浸提液是成功的，但对于黑茶和绿茶则没有定论。
