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Related Experiment Videos

[Determination of micro-elements in six condiments by AAS].

S Huang1, R Du, Z Zhu

  • 1Analytical and Testing Center of Shanxi University, 030006 Taiyuan.

Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu
|September 2, 2003
PubMed
Summary

This study quantifies 14 essential micro-elements in six common condiments using atomic absorption detection. Results reveal varying micro-element levels across condiments, with successful high-yield reclamation from ginger.

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Area of Science:

  • Analytical Chemistry
  • Food Science
  • Trace Element Analysis

Context:

  • Condiments are widely consumed food products.
  • Understanding their nutritional composition, including micro-elements, is important for public health.
  • Previous research may not have comprehensively analyzed these specific micro-elements in a diverse range of condiments.

Purpose:

  • To determine the concentration of 14 micro-elements (Sr, Ba, Fe, Al, Cu, Cr, Zn, Mo, Ni, Co, Mn, Cd, Mg) in six different condiments.
  • To compare the micro-element profiles across these condiments.
  • To assess the feasibility and efficiency of reclaiming these micro-elements from ginger.

Summary:

  • Atomic absorption detection was employed to quantify micro-element content in six condiments.

Related Experiment Videos

  • Significant variations in micro-element concentrations were observed among the different condiments analyzed.
  • A reclamation experiment demonstrated high recovery rates (90%-108%) for micro-elements from ginger.

    • Impact:

    • Provides valuable data on the micro-element composition of commonly used condiments.
    • Highlights potential nutritional differences and sources of essential trace elements.
    • Demonstrates effective methods for micro-element recovery, relevant for food processing and environmental applications.