Toralles Isis Gonçalves, Coelho Gilberto Silva, Costa Vanize Cadeira, Cruz Sandra Meinen, Flores Erico Marlon Moraes, Mesko Marcia Foster
Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Pelotas, RS, Brazil.
Departamento de Química, Universidade Federal de Santa Maria, 97105-900 Santa Maria, RS, Brazil.
Food Chem. 2017 Apr 15;221:877-883. doi: 10.1016/j.foodchem.2016.11.081. Epub 2016 Nov 19.
A method for Br and I determination in whole egg powder and its fractions (egg white and yolk) was developed by combining microwave-induced combustion (MIC) and inductively coupled plasma mass spectrometry (ICP-MS). Using the MIC method, 350mg of whole egg powder and its fractions were efficiently digested using 50mmolLNHOH as an absorbing solution. The limits of detection for Br and I using the MIC method followed by ICP-MS determination were 0.039 and 0.015μgg, respectively. Using the proposed method, agreements with the reference values between 97 and 104% for Br and I were obtained by analysis of reference material NIST 8435. Finally, it was possible to observe that Br concentration (4.59-5.29μgg) was higher than I (0.150-2.28μgg) for all the evaluated samples.
通过结合微波诱导燃烧（MIC）和电感耦合等离子体质谱（ICP-MS），开发了一种测定全蛋粉及其组分（蛋清和蛋黄）中溴和碘的方法。使用MIC方法，以50mmol/L的氢氧化铵作为吸收溶液，对350mg全蛋粉及其组分进行了高效消解。采用MIC方法后通过ICP-MS测定，溴和碘的检测限分别为0.039和0.015μg/g。使用所提出的方法，通过分析标准物质NIST 8435，溴和碘与参考值的一致性在97%至104%之间。最后，可以观察到，对于所有评估样品，溴的浓度（4.59 - 5.29μg/g）高于碘（0.150 - 2.28μg/g）。
