Review: On published data and methods for selenium in mushrooms

被引：58
作者：
Falandysz, Jerzy [1 ]
机构：
[1] Univ Gdansk, Inst Environm Sci & Publ Hlth, PL-80952 Gdansk, Poland
来源：
FOOD CHEMISTRY | 2013年 / 138卷 / 01期
关键词：
Mushrooms; Selenium; Selenium determination; Selenium in mushrooms; THERMAL POWER-PLANT; EDIBLE MUSHROOMS; TRACE-ELEMENTS; ICP-OES; MERCURY; ZINC; IRON; ENVIRONMENT; CADMIUM; SAMPLES;
D O I：
10.1016/j.foodchem.2012.10.046
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Selected data published on selenium in several species of mushrooms are outlined and discussed in light of performance of analytical methods employed. Data was shown to be either dubious or concentrations too high to be credible and valid in some data reported by authors. Examples of methods and specifically the measurement techniques of Se as reported by authors studying mushrooms are outlined. Also examples of valid and incorrect data on Se in a given mushroom species with data by two or more analytical methods are illustrated. Excessive values reported due to selection of improper method of determination of Se in mushrooms relate largely to improper use of flame atomic absorption spectroscopy (AAS) and inductively coupled plasma - atomic emission spectroscopy (ICP-AES). The biased analytical data published gave a false picture on the composition and nutritional value of mushrooms with respect to selenium. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：242 / 250
页数：9
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