Abstract:
:This study describes the development of an analytical approach for the determination of Cr(III) in dairy products by microwave assisted extraction, complexation in situ by ethylenediaminetetraacetate (EDTA) and high performance liquid chromatography hyphenated to inductively coupled plasma-mass spectrometry (HPLC-ICP-MS). The extraction step was optimised by using an experimental design. A limit of quantification of 38µgkg-1dry weight (d.w.) was obtained whereas the bias (%) measured ranged from 10 to 18%. The repeatability and intermediate precision varied between 1.2-5.0% and 7.5-13.5%, respectively. The method was applied to the analysis of several dairy samples beforehand characterized in terms of Cr(VI) and total chromium (Crtotal). Cr(III) concentrations ranged from <13 to 255µgkg-1d.w. The results showed a good agreement between Cr(III) and Crtotal concentration levels.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hernandez F,Jitaru P,Cormant F,Noël L,Guérin Tdoi
10.1016/j.foodchem.2017.07.110subject
Has Abstractpub_date
2018-02-01 00:00:00pages
183-188eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31263-3journal_volume
240pub_type
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