Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey

被引：0
作者：
Aydin Vural
Ibrahim Narin
Mehmet Emin Erkan
Mustafa Soylak
机构：
[1] Dicle University,Faculty of Veterinary Medicine, Food Hygiene and Technology Department
[2] Erciyes University,Faculty of Pharmacy
[3] Erciyes University,Faculty of Art and Science, Department of Chemistry
来源：
Environmental Monitoring and Assessment | 2008年 / 139卷
关键词：
Herby cheese; Chemical parameters; Ash and wet digestion; Trace metal; Atomic absorption spectrometry;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Due to the consumption of the herby cheese in south eastern Anatolia-Turkey is at high ratio, chemical parameters such as dry matter, pH, acidity, aCl, protein, fat and trace metal contents in 50 different herby cheeses produced at this region have been determined in the presented study. The content of lead, copper, cobalt, nickel, chromium, cadmium, and iron have been analyzed by flame atomic absorption spectrometer in air/acetylene flame after combination ash digestion method and wet digestion method. The mean concentration of lead, copper, cobalt, nickel, chromium and cadmium in our samples are higher than literature values except iron.
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页码：27 / 33
页数：6
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