Oliveira Luciane B, de Melo Joelem C, da Boa Morte Elane S, de Jesus Raildo M, Teixeira Leonardo S G, Korn Maria Graças A
Instituto de Química, Universidade Federal da Bahia, Campus Universitário de Ondina, Ondina, 40170-115 Salvador, Bahia, Brazil; Instituto Federal de Educação, Ciência e Tecnologia Baiano, Campus Catu, 48110-000 Catu, Bahia, Brazil.
Instituto de Química, Universidade Federal da Bahia, Campus Universitário de Ondina, Ondina, 40170-115 Salvador, Bahia, Brazil.
Food Chem. 2021 Jul 30;351:129285. doi: 10.1016/j.foodchem.2021.129285. Epub 2021 Feb 16.
Macro- and microelement determination in chocolate bars by microwave-induced plasma optical emission spectrometry (MIP OES) was evaluated after microwave-assisted sample digestion. Optimization of the sample digestion was carried out, and the recommended conditions were obtained at a temperature of 190 °C, with a digestion time of 40 min and in a mixture constituted by 2.3 mL of nitric acid, 1.0 mL of hydrogen peroxide and 4.7 mL of water. The method was applied in the analysis of chocolate bars, and the concentration ranges of the elements determined were (in mg kg): Ca (653-3096); Cr (<0.6-2.8); Cu (<0.16-19.5); Fe (<1.6-227); Mg (147-2775); K (3554-8573); Mn (<0.03-25.2); Na (45.6-1095); Ni (3.2-10.2); P (1111-22594) and Zn (4.8-33.3). The association of the proposed microwave-assisted acid digestion with the MIP OES technique was adequate for multi-element determination in chocolate bars for routine analysis.
采用微波诱导等离子体发射光谱法（MIP OES），在微波辅助消解样品后，对巧克力棒中的常量和微量元素进行了测定。对样品消解进行了优化，推荐条件为：温度190℃，消解时间40分钟，消解混合液由2.3 mL硝酸、1.0 mL过氧化氢和4.7 mL水组成。该方法应用于巧克力棒的分析，所测定元素的浓度范围为（mg/kg）：钙（653 - 3096）；铬（<0.6 - 2.8）；铜（<0.16 - 19.5）；铁（<1.6 - 227）；镁（147 - 2775）；钾（3554 - 8573）；锰（<0.03 - 25.2）；钠（45.6 - 1095）；镍（3.2 - 10.2）；磷（1111 - 22594）和锌（4.8 - 33.3）。所提出的微波辅助酸消解与MIP OES技术相结合，足以用于巧克力棒中多元素的常规分析测定。
