Determination of Ca in breakfast cereals by laser induced breakdown spectroscopy

被引：59
作者：
Ferreira, Edilene C. [1 ]
Menezes, Eveline A. [2 ,4 ]
Matos, Wladiana O. [2 ,3 ]
Milori, Debora M. B. P. [1 ]
Nogueira, Ana Rita A. [4 ]
Martin-Neto, Ladislau [1 ]
机构：
[1] Embrapa Agr Instrumentat, BR-13560970 Sao Carlos, SP, Brazil
[2] Univ Fed Sao Carlos, Dept Chem, BR-13560970 Sao Carlos, SP, Brazil
[3] Univ Fed Ceara, Dept Phys Chem & Analyt Chem, BR-60020181 Fortaleza, Ceara, Brazil
[4] Embrapa SE Cattle, BR-13560970 Sao Carlos, SP, Brazil
来源：
FOOD CONTROL | 2010年 / 21卷 / 10期
基金：
巴西圣保罗研究基金会;
关键词：
Laser Induced Breakdown Spectroscopy; Breakfast cereal; Ca determination; HIGH-ALLOY STEEL; MATRIX; LIBS; CU;
D O I：
10.1016/j.foodcont.2010.04.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A method using Laser Induced Breakdown Spectroscopy (LIBS) for calcium (Ca) determination in breakfast cereals was evaluated. To perform the calibration curve, seven commercial cereals containing Ca in a range of 16.00-3734 mg kg(-1) were considered. The Ca amounts provided by the manufacturers were evaluated by using inductively coupled plasma optical emission spectrometry (ICP OES). The precision of the LIBS measurements was of 8% and the accuracy, observed by using a corn bran standard reference material was higher than 99%. The method was successfully applied to predict the Ca concentration in a set of commercial samples dispensing the sample pre-treatment, with the potential to be used in production lines. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1327 / 1330
页数：4
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