Determination of Trace Elements in Some Dried Winter Foods
Yazarlar (2)
Prof. Dr. Harun ÇİFTÇİ
Kırşehir Ahi Evran Üniversitesi, Türkiye
Kırşehir Ahi Evran Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Asian Journal of Chemistry | ||
| Dergi ISSN | 0970-7077 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2009 |
| Cilt / Sayı / Sayfa | 21 / 9 / 7284–7290 | DOI | – |
| Özet |
| The levels of trace elements in nine food of winter which are grown in Elazig, Turkey were determined. Flame atomic absorption spectrometry (F-AAS) and high performance liquid chromatography (HPLC) were used in this work. The levels of trace metals in food samples were found in the ranges, 60-250, 8.60-58.60, 13.20-44.8, 0.75-3.92, 0.18-0.42 mu g g(-1) (dry matter) for Fe, Zn, Cu, Ni and Co, respectively. The accuracy and precision of the analysis were checked against the standard reference materials SRM (NIST 1573 a-tomato leaves). The results obtained for Cu, Zn, Fe, Ni and Co were in an excellent agreement with the certified values. |
| Anahtar Kelimeler |
| Heavy metal | Trace element | HPLC | winter food |
