DETERMINATION OF BROMIDE IONS IN FOOD BY UNSUPPRESSED ION CHROMATOGRAPHY WITH ULTRAVIOLET DETECTION AFTER MICROWAVE DIGESTION IN A SEALED PTFE VESSEL

被引：20
作者：
MIYAHARA, M
SAITO, Y
机构：
[1] National Institute of Health Sciences, Tokyo 158, 1-18-1 Kamiyoga, Setagaya-ku
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 05期
关键词：
D O I：
10.1021/jf00041a016
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
A residue procedure for bromide ion was studied to establish an analytical method using ion-exchange chromatography with an ultraviolet spectrometric detector. Samples were prepared by a microwave digestion and cation-exchange removal of sodium ions. The procedure is very simple and quick (ashing time is a few minutes). Recoveries of bromide ions ranged from 87 to 119% at 25 and 50 ppm. Several samples for a total diet study were also examined.
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页码：1126 / 1131
页数：6
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