| Literature DB >> 28946260 |
Fanny Hernandez1, Petru Jitaru1, Florence Cormant1, Laurent Noël2, Thierry Guérin3.
Abstract
This study describes the development of an analytical approach for the determination of Cr(III) in dairy products by microwave assisted extraction, complexation in situ by ethylenediaminetetraacetate (EDTA) and high performance liquid chromatography hyphenated to inductively coupled plasma-mass spectrometry (HPLC-ICP-MS). The extraction step was optimised by using an experimental design. A limit of quantification of 38µgkg-1dry weight (d.w.) was obtained whereas the bias (%) measured ranged from 10 to 18%. The repeatability and intermediate precision varied between 1.2-5.0% and 7.5-13.5%, respectively. The method was applied to the analysis of several dairy samples beforehand characterized in terms of Cr(VI) and total chromium (Crtotal). Cr(III) concentrations ranged from <13 to 255µgkg-1d.w. The results showed a good agreement between Cr(III) and Crtotal concentration levels.Entities:
Keywords: Chromium (PubChem CID: 23976); Chromium EDTA complex (PubChem CID: 28282); Chromium(III) (PubChem CID: 27668); Chromium(VI) (PubChem CID: 29131); Cr(III); Dairy products; EDTA complexation; HPLC–ICP-MS; Speciation analysis
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Year: 2017 PMID： 28946260 DOI： 10.1016/j.foodchem.2017.07.110
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514