FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 337-340.doi: 10.7506/spkx1002-6630-201024074

• Analysis & Detection • Previous Articles     Next Articles

Determination of Inorganic Elements in Preserved Eggs by ICP-AES

ZHAO Yan1,2，LI Xin2，LI Jian-ke2，XU Ming-sheng1，TU Yong-gang1,3,*   

  1. 1. College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China；
    2. Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China；
    3. Subsidiary Research Center of National Egg Processing, Hongmen Group, Nancheng 344700, China
  • Received:2010-08-18 Revised:2010-11-04 Online:2010-12-25 Published:2010-12-29
  • Contact: TU Yong-gang E-mail:tygzy1212@yahoo.com.cn

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Abstract:

In the present study, the contents of twenty inorganic elements such as Pb, Cu, Mg, Zn, Ca and Fe in fresh duck eggs and lead-prepared preserved eggs by ICP-AES. The recovery rates of spiked standard samples were in the range of 84.4%－112.2% with the relative standard deviation less than 7%. The detection limits of this method for twenty elements were in the range of 0.4－10 g/L. Results showed that lead-prepared preserved eggs were rich in essential inorganic elements, and the contents of most of organic elements in yolk were higher than those in egg white. Compared with fresh duck eggs, the contents of Cu, Fe, Al, Pb and Mn were significantly increased in preserved eggs. The content of Pb was greatly improved, and the increased trend of Pb content was exhibited a gradual attenuation trend from outside to inside. Meanwhile, experimental results indicated that ICP-AES technique could be used to determine inorganic elements in lead-prepared preserved eggs, which is characteristics of easy operation, accuracy and high sensitivity.

Key words: ICP-AES, PbO, preserved egg, inorganic elements

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