FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (10): 440-442.

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Determination of Trace Elements of Ghee Power by Microwave Digestion-atomic Absorption Spectrometry

 SHI  Yan, ZHENG  Wei-Wan, XIONG  Hua   

  1. Key Laboratrory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China
  • Online:2007-10-15 Published:2011-11-22

Abstract: In this research, orthogonal design test was planed with cinefaction temperature, cinefaction time and cinefaction pressure. Ghee power was digested by microwave digestion method. The contents of elements Ca, Mg, Fe, Cu and Zn were determined by flame atomic absorption spectrometry. The best conditions for the digestion were gain as following temperature 200 ℃, pressure 15 atm and cinefaction for 5 minutes. Meanwhile, on the best experimental conditions, the recovery of the method was in range of 94.1%~105.1%, and relative standard deviation was in range of 0.41%~3.78% (n=6).

Key words: microwave digestion, orthogonal test, atomic absorption spectrometry, ghee power, trace element