Determination of inorganic bromide content in several vegetable foods

被引：11
|
作者：
Baso-Cejas, E.
Brito, G.
Diaz, C.
Pena-Mendez, E. M. [1 ]
机构：
[1] Univ La Laguna, Dept Anlyt & Chem, San Cristobal la Laguna 38071, Spain
[2] Canary Isl Publ Hlth Serv, Dept Hlth, Tenerife 38004, Spain
来源：
BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY | 2007年 / 78卷 / 05期
关键词：
inorganic bromide; red phenol method; potatoes; pepper; fungi;
D O I：
10.1007/s00128-007-9212-9
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
The phenol red spectrophotometric method has been studied and applied as an inexpensive screening method for the determination of bromide in vegetables samples. The concentration of bromide ranged from 3.65 to 14.42 mg kg(-1) in capsicum, 4.50 to 9.30 mg kg-1 in potatoes, and 3.63 to 19.02 mg kg(-1) in fungi. The content of inorganic bromide in the studied vegetables was found to be below the maximum concentration of residues established by Spanish legislation (20 mg kg(-1)).
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页码：417 / 420
页数：4
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