Beker D, Satović V, Vukelić N
PLIVA Pharmaceutical, Chemical, Food and Cosmetic Industry, Department of Food Quality Control, Zagreb, Croatia.
Nahrung. 1994;38(3):267-72. doi: 10.1002/food.19940380305.
The selenium content in dark muscle and liver was determined in chicken meat. All samples had been collected from three large meat producing companies in Croatia. The samples were wet digested with a mixture of nitric and perchloric acids. The selenium content was analyzed by hydride generation atomic absorption spectrometry with the recovery from 97.8 to 98.2%. The correlation coefficient of 0.976 was determined after comparison with results of the fluorimetric method. Mean +/- standard deviation of the selenium concentration (ng Se/g dry matter) was 1330 +/- 20, 2000 +/- 30 and 2090 +/- 30 in liver, and 560 +/- 50, 520 +/- 70 and 740 +/- 50 in dark muscle.
测定了鸡肉中黑肉和肝脏中的硒含量。所有样品均采集自克罗地亚的三家大型肉类生产公司。样品用硝酸和高氯酸的混合物进行湿消化。采用氢化物发生原子吸收光谱法分析硒含量，回收率为97.8%至98.2%。与荧光法结果比较后，确定相关系数为0.976。肝脏中硒浓度（ng Se/g干物质）的平均值±标准差为1330±20、2000±30和2090±30，黑肉中为560±50、520±70和740±50。
