X-ray fluorescence analysis of milk and dairy products: A review

被引：24

作者：

Pashkova, Galina V. ^{[1
,2
]}

Smagunova, Antonina N. ^{[1
]}

Finkelshtein, Alexandr L. ^{[1
,3
]}

机构：

[1] Irkutsk State Univ, 1 K Marx Str, Irkutsk 664003, Russia

[2] SB RAS, Inst Earths Crust, 128 Lermontov Str, Irkutsk 664033, Russia

[3] SB RAS, Vinogradov Inst Geochem, 1A Favorsky Str, Irkutsk 664033, Russia

来源：

TRAC-TRENDS IN ANALYTICAL CHEMISTRY | 2018年 / 106卷

关键词：

X-ray fluorescence; Milk; Dairy products; Elements; Sample preparation; Calibration; TRACE-ELEMENTS; FOOD SAMPLES; COW MILK; MINERALS; METALS; SPECTROMETRY; XRF; VALIDATION; COLOSTRUM; CALCIUM;

D O I：

10.1016/j.trac.2018.06.014

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A small mineral fraction substantially determines the nutrition value and quality of milk. The X-ray fluorescence spectrometry (XRF) is an expanding method in the field of elemental analysis of milk. Different configurations of XRF spectrometers are commercially available, and they are known as providing cheap and fast analyses of minerals and some trace elements with the accuracy and reproducibility required for food products. This research review particularly concerns the XRF instrumentation, sample preparation, calibration and quantification procedures. The practical examples of using XRF techniques for determination of minerals and trace elements in milk samples are also demonstrated. (C) 2018 Elsevier B.V. All rights reserved.

引用

页码：183 / 189

页数：7

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